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That zucchini in your garden will be ready before you know it. One zucchini plant seems to produce about 1,459 zucchinis, so, if you’re like me, you’re probably looking for more recipes to use up all that zucchini and yellow squash! This recipe for cheesy yellow squash and zucchini casserole is definitely a new family favorite!
We are definitely enjoying our summer days around here now that elearning is over. Elearning definitely wasn’t as bad as I thought it would be. Thankfully our girls were fairly independent and completed most of the work by themselves. B took a FACS class second semester, so she made some recipes for extra credit and I gladly welcomed the chance to let someone else cook for me for a change!
Here’s a glimpse of what life has been like for us these past few weeks.
I started a new job in January…more on that later as I’m trying to gather my thoughts for a post on the job change. I left my assistant teaching position and started working for a family-owned design company in our town. I’m keeping the books (gasp! Never thought after keeping books for the farm that I would actually want to keep someone else’s books, but I LOVE it.) Thankfully, it’s only part-time and they are very understanding of family, so some days the girls go to work with me since COVID has definitely thrown a wrench in our schedule, just like everyone else’s. Jo is almost ready to be put on payroll! She may do a better job with Quickbooks than myself somedays!
We welcomed two snails into our home. Eleven (from Stranger things, I guess…I don’t watch the show) joined us in April when Jo found her while mushroom hunting. No mushrooms, but we found a snail! Otto was found by a friend’s pond. If we did our research correctly we think we have a male and female, so we’ll see what happens! Snails are my kind of pet because they are the easiest things to care for!
We’ve had some pretty amazing skies in the Midwest lately. With all that’s going on in the world right now, it definitely gives us a chance to pause and reflect! Oh! And we also finished planting! Whoohoo!
Now, back to the Cheesy Yellow Squash and Zucchini Casserole recipe. (Try to say that 5 times fast!)
Cheesy Yellow Squash and Zucchini Casserole
You will need:
3 Cups yellow squash
3 Cups zucchini
1 teaspoon onion powder (or 1/2 cup chopped yellow onion. I’ve made it both ways and prefer the onion powder)
1 10 3/4 oz can cream of chicken soup
1 Cup mayonnaise
1 Cup sharp shredded cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 sleeves Ritz Crackers
1 stick (1/2 Cup melted butter)
Begin by washing and chopping the squash and zucchini and place in a large bowl.
Pour this mixture over the squash and zucchini and stir until well coated.
Pour the mixture into a greased 9×13 pan. Next, crush the crackers and pour into a bowl. Melt butter and stir into crackers until coated. Pour the crackers evenly over the squash. Bake covered for 30 minutes, then remove the foil or cover and bake for an addition 15-20 minutes or until bubbly and golden brown.
Just look at that yummy topping! Seriously, the topping is the best part, so you can make more that the recipe calls for if you wish!
I would also like to try this over a campfire to add in that smokey flavor! I think I’m going to try it on our next camping trip!
So pretty and so delicious!
- 3 Cups yellow squash, diced
- 3 Cups zucchini, diced
- 1 teaspoon onion powder (you can also use 1x2 cup chopped onion if you wish. I've tried it both ways and prefer the onion powder)
- 1 103/4 oz can cream of chicken soup
- 1 Cup mayonnaise
- 1 egg
- 1 Cup sharp shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 sleeves Ritz crackers, crushed
- 1 stick (1/2 Cup melted butter)
- Preheat oven to 350 degrees and grease a 9x13 pan.
- Dice the yellow squash and zucchini and place in a large bowl.
- In a separate bowl, mix together the onion powder, cream of chicken soup, mayonnaise, eggs, cheese, salt and pepper.
- Pour over the squash and zucchini and toss until well coated.
- Pour in greased 9x13 pan.
- Crush crackers and place in bowl.
- Melt butter and pour over the crackers and stir until well coated. Pour over zucchini mixture.
- Cover and bake for 30 minutes at 350. Remove cover and bake for an additional 15-20 minutes, or until bubbly and golden brown.