Slap Your Mama It’s So Delicious Southern Squash Casserole

PREP TIME: 20 mins | COOK TIME: 45 mins | SERVES: 10-12

A simple Southern casserole recipe that has been my favorite for years! It’s a no-fuss and can easily be modified to whip up a complete meal.

Ingredients

1 egg

3 pounds yellow squash, sliced or diced

1 can cream of mushroom or chicken soup, 10.5 ounces

1 cup mayonnaise

1 teaspoon salt

8 ounces shredded cheddar cheese (I preferred sharp)

1/2 teaspoon fresh ground black pepper

1/2 cup diced Vidalia onion, optional

TOPPING:

1 stick melted butter

2 sleeves of Ritz crackers, crushed

How to make Slap Your Mama It’s So Delicious Southern Squash Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: After washing the squash, slice it into small medallions. If the squash is larger, dice it into smaller pieces. Into a large bowl, place the squash.

Step 3: Place the soup, mayo, eggs, cheese, onions, salt, and pepper in another bowl. Mix well until blended. Then, pour this over the squash. Mix well.

Step 4: Into the casserole dish, empty the contents of the bowl.

Step 5: While in “tubes”, crush the crackers. To avoid mess, I suggest wrapping them in a dish towel and crush using a rolling pin/meat tenderizer. Or you can place them instead in a resealable plastic bag.

Step 6: Into a bowl, pour the crushed crackers. In the microwave, melt the butter and stir this into the crackers until moist.

Step 7: Drizzle the crackers-butter mixture over the casserole.

Step 8: Place in the preheated oven and bake for about 30 minutes, covered in foil, or until bubbly and the top is brown. Remove the cover and bake for 20 minutes more or until the top is golden brown.

Note:

You can throw a cup of chopped cooked chicken into the casserole if desired. To make this casserole a meal, you can also add 2 c of cooked rice.

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Slap Your Mama It's So Delicious Southern Squash Casserole

A simple Southern casserole recipe that has been my favorite for years! It's a no-fuss and can easily be modified to whip up a complete meal.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 45 mins

Course Main Course

Cuisine American

Servings 12 people

Ingredients

  

• 1 egg
• 3 pounds yellow squash sliced or diced
• 1 can cream of mushroom or chicken soup 10.5 ounces
• 1 cup mayonnaise
• 1 teaspoon salt
• 8 ounces shredded cheddar cheese I preferred sharp
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup diced Vidalia onion optional
• TOPPING:
• 1 stick melted butter
• 2 sleeves of Ritz crackers crushed

Instructions

 

• Prepare the oven. Preheat it to 350 degrees.
• After washing the squash, slice it into small medallions. If the squash is larger, dice it into smaller pieces. Into a large bowl, place the squash.
• Place the soup, mayo, eggs, cheese, onions, salt, and pepper in another bowl. Mix well until blended. Then, pour this over the squash. Mix well.
• Into the casserole dish, empty the contents of the bowl.
• While in “tubes”, crush the crackers. To avoid mess, I suggest wrapping them in a dish towel and crush using a rolling pin/meat tenderizer. Or you can place them instead in a resealable plastic bag.
• Into a bowl, pour the crushed crackers. In the microwave, melt the butter and stir this into the crackers until moist.
• Drizzle the crackers-butter mixture over the casserole.
• Place in the preheated oven and bake for about 30 minutes, covered in foil, or until bubbly and the top is brown. Remove the cover and bake for 20 minutes more or until the top is golden brown.

Notes

You can throw a cup of chopped cooked chicken into the casserole if desired. To make this casserole a meal, you can also add 2 c of cooked rice.