Aunt Holly’s Summer Squash Casserole

Serves: Makes about 12 servings.

  • 1 12 oz can Cream of Chicken Mushroom Soup
  • 1 cup Sour Cream
  • 2 cups Shredded sharp cheddar cheese
  • 1 Sleeve Ritz Crackers
  • 7-8 Medium Yellow Summer Squash
  • 1 Large Vidalia or yellow onion
Step by Step Instructions:
  1. Stir together Cream of Chicken Mushroom Soup, Sour Cream, 2 cups shredded sharp cheddar cheese, & one cup crushed Ritz crackers in large mixing bowl.
  2. Slice squash into thin slices. Peel onion & slice & then cut each slice into 4ths. Place squash & onion in boiling water and boil for 10 minutes.
  3. Drain squash and onions and pour into other ingredients in mixing bowl. Gently mix all ingredients together.
  4. Grease 9 x 13 glass casserole dish & line bottom with crushed Ritz crackers. Pour other ingredients into dish & smooth top. Sprinkle top with shredded sharp cheddar cheese.
  5. Bake at 350 degrees for 45 minutes or until cheese is melted & bubbling on top.



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