1/2 c diced Vidalia onion, optional
1 can(s) cream of mushroom or chicken soup, 10.5 oz.
1 c mayonaise
1 egg
8 oz shredded cheddar cheese (sharp is my favorite)
1 tsp salt
1/2 tsp fresh ground black pepper
TOPPING:
2 sleeves of Ritz crackers, crushed
1 stick melted butter
Preheat oven to 350. Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. Smaller sized squash is tender. Put squash into a large bowl for mixing with the filling. Soup, mayo, eggs, cheese, onions, and spices in a bowl. In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper. Soup and cheese mixture poured over sliced squash. Pour over squash. Stir until well mixed. Then pour into a casserole dish for baking. Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag. Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist. Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!) Cover casserole baking in the oven. Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning. Then uncover and bake an additional 20 minutes until golden brown on top.
A serving of squash casserole on a plate. If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delicious meal.