Name: Southern Squash Casserole
Ingredients: 3-pounds yellow squash, sliced or diced; ½ cup Vidalia onion, diced; 1 10.5-ounce can cream of mushroom or chicken soup; 1 cup mayonaise; 1 egg; 8 ounces shredded sharp cheddar cheese; 1 tsp. salt; ½ tsp. fresh ground black pepper; 2 sleeves Ritz crackers, crushed; 1 stick butter, melted

Southern Squash Casserole

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Ingredients

For the Squash Casserole:

3-pounds yellow squash, sliced or diced
½ cup Vidalia onion, diced
1 10.5-ounce can cream of mushroom or chicken soup
1 cup mayonaise
1 egg
8 ounces shredded sharp cheddar cheese
1 tsp. salt
½ tsp. fresh ground black pepper

For the Squash Casserole Topping:

2 sleeves Ritz crackers, crushed
1 stick butter, melted

Instructions

Pre-heat the oven to 350°F.
Wash and slice squash into small medallions or, if the squash is large, dice into smaller pieces.
Put squash into a large mixing bowl.
In a separate bowl, mix together the soup, mayonnaise, eggs, cheese, onions, salt and pepper.
Pour over squash; stir until well mixed.
Pour into an ovenproof casserole dish.
Crush crackers while in "sleeves" or place in a resealable plastic bag prior to crushing.
Pour crushed crackers into a bowl.
Melt butter in the microwave and stir into crackers until moist.
Drizzle on top of casserole.
Feel free to make more or less of the topping; more topping = more yummy.
Place in the pre-heated oven and bake until bubbly and brown on top; 45 to 50 minutes); bake for 30 minutes covered with foil to help prevent crackers from burning; remove foil and continue to bake for 15 to 20 minutes longer.

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