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Summer Squash Casserole




Source of Recipe


Internet


Recipe Introduction


Jessica, who hasn’t ever cared for yellow squash, asked me to make this recipe because of the other ingredients. She and Mike both liked it very much. They both suggested that it needed some cayenne or hot sauce and possibly some additional salt. Instead of garlic, pepper, and salt, I used Penzey’s Revolution seasoning. I found one sleeve of crackers and six tablespoons of butter to be sufficient for the topping. How many squashes you use will depend on what size they are. I sliced four and put them in the baking dish and found that was enough.


Recipe Link: https://dukesmayo.com/blogs/recipes/squash-casserole-1/?utm_source=facebook&utm_medium=social&utm_campaign=grp-recipe-influencer&fbclid=IwAR2z6Fl0D80inB-uVx-Nd5UtKSzYVokvvVRQwDITsjsImJAUDZQeDPznYhg

List of Ingredients




CASSEROLE:
1 c. mayonnaise
1.5 c. shredded cheddar cheese
5 medium-sized squash, sliced
1 vidalia onion, chopped
1 c. sour cream
2 tsp. rosemary, chopped
garlic powder, to taste – see note above
black pepper, to taste -see note above
kosher salt, to taste – see note above
2 t. hot sauce

TOPPING:
1 sleeve RITZ crackers crushed
1/2 c. butter melted



Recipe



CASSEROLE:
Heat oven to 350F. Grease a 9x13-inch baking dish.

Mix the onion, sour cream, mayonnaise, shredded Cheddar, rosemary, hot sauce, and other seasonings. Put the squash slices in and toss well. Pour into the pan.

TOPPING:
Mix the melted butter and the crushed crackers and sprinkle on top of the squash mixture. Bake for 40-45 minutes or until hot + bubbly.

Makes at least 8 servings.