Southern Squash Casserole
I remember the first time I had this. It was AMAZING. A neighbor of my Great Aunt Stella, Aunt Ida Mae, made this for us and I was blown away. (Yes…they are TRUE Southern Lady Names!). At that time, I wasn’t a real firm believer in eating onions. But then the good Lord blessed me by introducing Vidalia Sweet Onions into my life. After having this casserole, it was like my palate went to a Revival at church! It was singing, stomping and making all sorts of noises! The only difference between my recipe and hers is that I didn’t add in as much pepper. I love pepper, so I do make mine in that manner…but I decided to save the “palate sensitive” to my own preference. I hope you enjoy!
- ½ Cup diced Vidalia Sweet Onion
- 6 Medium sized Yellow Squash
- 1 Can Cream of Mushroom Soup
- 1 Cup Shredded Cheddar Cheese
- 1 Ream of Ritz Crackers (mice and crumble the crackers into tiny pieces)
- 1 Teaspoon of Cracked Pepper
- Salt to taste (you might find that you don't need to add salt because of the crackers and the soup mixture has enough for flavoring)
- In large Sautee pan, add 1 tablespoon of EVOO and the diced onions. You want to "sweat" the onions until semi translucent and softened. I like mine a little brown.
- Add in all of your yellow squash and cracked pepper, then place a lid on it while on a medium low flame. Stir the squash every few minutes to mix the flavors around. Your squash should be done in about 20 minutes. They will be super soft and somewhat mushy.
- Pre-heat oven to 375
- Drain ½ the liquid from the sauteed squash. Place back on flame and add in your cream of mushroom soup. Stir your squash mixture until the soup and squash come to a harmonious mixed balance.
- Place squash mixture into a casserole dish.
- Sprinkle shredded cheese over the whole top portion.
- Then add your layer of crumbled crackers on top, and spread evenly around.
- Place in oven and bake for 15 minutes