Summer Squash & Vidalia Onion Casserole
Classic summer vegetables - zucchini, yellow squash, and Vidalia onions - come together in this cheesy, delicious casserole. It's a Southern staple dish and sure to become your go-to side for carrying to cookouts and gatherings.
Ingredients
- 3 cups large yellow squash, diced
- 3 cups zucchini, diced
- 1 Large Vidalia onion, coarsely chopped
- 1 Tbsp vegetable oil
- 4 Tbsp butter
- 1 cup mayonnaise
- 1½ cups cheddar cheese, shredded
- ½ cup parmesan cheese, grated
- 1¼ cups butter crackers, crushed
- ½ tsp paprika
- ½ tsp garlic powder
- salt and pepper, to taste
Instructions
- Preheat oven to 350ºF (177°C).
- Heat the vegetable oil in a large skillet and cook the onions over medium to low heat until lightly brown.
- Add the squash and zucchini, season with salt and pepper to taste and cook until the squash is tender, about 8 to 10 minutes.
- Remove the skillet from the heat and stir in the mayonnaise, 1 cup of cheddar cheese, 1 cup of crumbled crackers, paprika, and garlic powder.
- Pour the mixture into a 1½ quart baking dish.
- Sprinkle with remaining cheese and top with remaining crushed butter crackers.
- Bake until the casserole is bubbly around edges, about 25 minutes.
- Remove the casserole from the oven and serve warm.
If you like this recipe, try our Green Bean Casserole with Fried Sweet Onions!
Prep Time
20 minutes
Cook Time
35 minutes
Yield
6