Description
A rich and creamy baked yellow squash casserole featuring a sharp cheddar cheese topping, true to Paula Deen’s Southern style.
Ingredients
Scale
- 3 lbs yellow squash, thinly sliced
- 1 large onion, thinly sliced
- 1 cup mayonnaise
- 1 can (10.5 oz) cream of chicken soup, undiluted
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup all-purpose flour
- 1/2 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed buttery round crackers (like Ritz)
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
- Place the sliced squash and onion in a large pot. Cover with water and boil until tender, about 10 minutes. Drain the squash and onion well; press out as much excess liquid as possible.
- In a large bowl, combine the drained squash mixture, mayonnaise, cream of chicken soup, sour cream, 3/4 cup of the cheddar cheese, flour, salt, and pepper. Mix until everything is well combined.
- Spread the squash mixture evenly into the prepared baking dish.
- In a separate small bowl, mix the melted butter with the crushed crackers. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 25 minutes.
- Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the cracker topping.
- Return to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
Notes
- For a richer flavor, you can substitute half of the mayonnaise with Duke’s mayonnaise, if available.
- If you prefer a crispier topping, mix the crushed crackers with 1/4 cup of grated Parmesan cheese before adding the butter.
- You can prepare the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the initial baking time if baking straight from the refrigerator.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 25
- Trans Fat: 1
- Carbohydrates: 18
- Fiber: 2
- Protein: 10
- Cholesterol: 60