Southern Squash Casserole with Vidalia Onions

Classic summer vegetables - 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, holiday meals, and other gatherings.

Ingredients

6 - 8 yellow summer squash, thinly sliced - approx. 8 cups
2 - 3 Vidalia onion, thinly sliced
1 cup mayonnaise - we used the light variety
1 sleeve buttery round crackers (such as Ritz®), crushed, divided - approx 1 ½ cups
1 cup shredded sharp Cheddar cheese
½ cup parmesan cheese, shaved
1 tsp paprika
1 tsp garlic powder
salt and pepper, to taste

Instructions

Preheat oven to 350ºF (177°C).
Heat olive oil in a large skillet and cook the onions over medium to low heat until lightly brown.
Add the squash, 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, 3/4 cup of cheddar cheese, 1 cup of crumbled crackers, paprika, and garlic powder.
Pour the mixture into a 1½ quart baking dish or if using a skillet that can go into the oven, use that.
Top with remaining cheddar cheese, remaining crushed butter crackers, and parmesan cheese.
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!