Southern Squash Casserole
Ingredients:
For the Casserole:
2 lbs yellow squash, sliced (about 6-7 medium squash)
1 small onion, finely diced
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 can (10.5 oz) cream of chicken soup
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
For the Topping:
1 sleeve (about 1 1/2 cups) Ritz crackers, crushed
1/4 cup grated Parmesan cheese (optional)
1/4 cup unsalted butter, melted
Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Squash:
Bring a large pot of salted water to a boil. Add the sliced squash and diced onion.
Cook for 5-7 minutes until tender. Drain well and pat dry with paper towels to remove excess moisture.
3. Make the Filling:
In a large bowl, mix together the cheddar cheese, sour cream, mayonnaise, cream of chicken soup, garlic powder, salt, and pepper.
Fold in the cooked squash and onion until well combined.
4. Assemble the Casserole:
Spread the squash mixture evenly into the prepared baking dish.
5. Add the Topping:
In a small bowl, mix the crushed Ritz crackers with grated Parmesan cheese (if using).
Stir in the melted butter until the crumbs are evenly coated.
Sprinkle the topping evenly over the casserole.
6. Bake:
Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.