With an abundance of yellow squash in our garden this year it was time to branch out and try some new recipes! I found a few ideas on squash casserole and of course came up with my own version. My neighbor said I needed to make sure to put the recipe on my blog- so here I am typing it up the next day before I forget what I put in it!
🛒 Shop This Recipe
As an Amazon Associate, What 8 Ate earns from qualifying purchases.
Ingredients
- 5-6 yellow squash- sliced and chopped if they're too big
- 2 red onions- diced
- 2 cans of cream of mushroom soup
- 1 can of cream of chicken soup
- 3 c. mayo
- 3 eggs
- 3 c. shredded cheese
- Salt & Pepper (about 2-3 t. of each)
- Topping:
- 4 sleeves of Ritz crackers
- 1 c. butter- melted
Instructions
Mix all of the casserole ingredients together well then spoon into a casserole dish. This was enough to make a small casserole pan for my family for dinner that night and a larger (and deeper) casserole pan for the freezer.
We have a TON of yellow squash so I was happy to find a good use for it!
Crush the Ritz crackers up in a Ziploc bag, then pour the melted butter inside and mash them together. Sprinkle the crumbs and butter on top of the squash in the pans.
Cover with tinfoil and Bake at 425 degrees for 30 minutes. Remove the tinfoil and bake for another 15 minutes.