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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Southern Squash Casserole Recipe

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This recipe for Southern Squash Casserole is from The Engelhaupt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs yellow squash, sliced or diced
½ cup diced vidalia onion, optional
1 can cream of mushroom or cream of chicken soup (10½ oz)
1 cup mayonnaise
1 egg
8 oz shredded cheese
1 tsp salt
½ tsp fresh ground black pepper

Topping:
2 sleeves of Ritz Crackers, crushed
1 stick melted butter
Directions:
Directions:
Preheat oven to 350º

Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. Put squash in a large bowl for mixing with the filling. In a separate bowl, mix together the soup, mayo, eggs, cheese, onion, salt and pepper. Pour over squash and stir until well mixed. Pour into casserole dish.

Crush crackers while in "tube" using a rolling pin or meat tenderizer. Pour crackers into a bowl. Melt butter and stir into crackers until moist.Put topping on casserole.

Bake for 45-50 minutes - till bubbly and brown on top. If covered, bake 30 minutes (helps keep crackers from geting too dark - uncover and bake an additional 20 minutes, til golden brown.

May add cubed chick to make meaty casserole or try adding 2 cups of cooked rice

 

 

 

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