Cheesy Yellow Squash and Zucchini Casserole
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!
Ingredients
- 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
- 1/2 teaspoon black pepper
Topping
- 2 sleeves Ritz crackers crushed
- 1 stick 1/2 Cup melted butter
Instructions
- 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.