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!
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Prep Time
20 minutes
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Cook Time
35 minutes
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Yield
6