SLAP YOUR MAMA IT'S SO DELICIOUS SOUTHERN SQUASH CASSEROLE
Looking at this casserole is a bit deceiving. The buttery crushed cracker topping is beautiful, but the real surprise is the yummy squash filling underneath. This squash casserole is cheesy and super creamy. Yellow squash is naturally a tad sweet. Mixed with the savory cheese and soup it's the perfect combination. Covering the...
Provided by Sherri Jackson
Categories Side Casseroles
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350.
- 2. Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
- 3. In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
- 4. Pour over squash.
- 5. Stir until well mixed.
- 6. Then pour into a casserole dish for baking.
- 7. Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
- 8. Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
- 9. Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
- 10. Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
- 11. Then uncover and bake an additional 20 minutes until golden brown on top.
- 12. ***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.
MAMA'S SUMMER SQUASH CASSEROLE
This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.
Provided by Northerngirl
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
- Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
- Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.
Nutrition Facts : Calories 369 calories, Carbohydrate 24.9 g, Cholesterol 86.3 mg, Fat 24 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 12.4 g, Sodium 438.8 mg, Sugar 1.9 g
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