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Slap Your Mama It’s So Delicious Southern Squash Casserole


by Brigitte Pech


Prepare to be transported to the heart of the South with our “Slap Your Mama It’s So Delicious Southern Squash Casserole.” This iconic dish combines tender yellow squash, creamy cheese, and a crunchy buttery topping to create a culinary masterpiece that’s sure to tantalize your taste buds. Whether served as a side dish or the star of the meal, this Southern favorite is guaranteed to leave a lasting impression on your guests.


Why You’ll Love It: Our Southern Squash Casserole is the epitome of comfort food at its finest. With its creamy texture, savory flavors, and irresistible crunch, each bite is a symphony of Southern goodness. The combination of fresh squash, creamy soup, tangy mayo, and gooey cheese creates a flavor profile that’s both familiar and exciting. Plus, the buttery Ritz cracker topping adds the perfect finishing touch, elevating this dish to new heights of deliciousness.

Frequently Asked Questions:

Can I use frozen squash instead of fresh?

Yes, frozen squash can be used as a substitute. Thaw and drain excess moisture before mixing with other ingredients.

Can I omit the mayonnaise from the recipe?

While mayonnaise adds creaminess and flavor, you can try using Greek yogurt or sour cream as a substitute.

Can I make this dish ahead of time?

Yes, assemble the casserole in advance and refrigerate until ready to bake. Add the topping just before baking.

Can I freeze leftovers?

Yes, leftovers can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

Can I use a different type of cheese?

Feel free to experiment with different cheeses such as Monterey Jack, mozzarella, or Gruyere for unique flavor variations.

Cook time: 45 Min  Prep time: 20 Min  Yield: 10-12


3 pounds yellow squash, sliced or diced
1/2 cup diced Vidalia onion (optional)
1 can (10.5 ounces) cream of mushroom or chicken soup
1 cup mayonnaise
1 egg
8 ounces shredded cheddar cheese (sharp is preferred)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


2 sleeves of Ritz crackers, crushed
1 stick melted butter


Preheat the oven to 350°F.
Wash and slice the squash into small medallions or dice into smaller pieces if the squash is large. Smaller-sized squash is preferred for tenderness. Place the squash into a large mixing bowl.
In a separate bowl, combine the soup, mayonnaise, egg, cheese, onions (if using), salt, and pepper.
Pour the mixture over the squash.
Stir until well combined.
Transfer the mixture into a casserole dish for baking.
Crush the crackers in their “tubes” (wrap them in a dish towel to minimize mess) or place them in a resealable plastic bag.
Place the crushed crackers into a bowl. Melt the butter in the microwave and stir it into the crackers until moistened.
Drizzle the cracker mixture over the casserole. You can adjust the amount of topping to your preference.
Bake at 350°F until bubbly and browned on top, usually for 45-50 minutes. Cover the dish with foil for the first 30 minutes to prevent the crackers from burning.
Uncover and bake for an additional 20 minutes or until golden brown on top.
Optional: For added protein, you can incorporate 1 cup of chopped cooked chicken into the casserole. Additionally, adding 2 cups of cooked rice makes for a delicious meal.


Cooking Tips:

Use smaller-sized squash for a tender texture.
Crush Ritz crackers while still in their sleeves to avoid mess.
Add cooked chicken or rice for a heartier meal option.

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