Summer Squash Casserole
Make this classic southern side with all of that seasonal summer squash!
1 c. Duke’s Mayonnaise
1.5 c. shredded cheddar cheese
5 medium-sized squash, sliced
1 vidalia onion, chopped
1 c. sour cream
2 tsp. rosemary, chopped
garlic powder, to taste
black pepper, to taste
kosher salt, to taste
1-2 sleeves RITZ crackers crushed
1/2 c. butter melted
Preheat oven to 350F
Wash the squash, chop of the ends, and evenly-slice
Combine sliced squash, diced onion, sour cream, Duke’s Mayonnaise, shredded cheddar cheese, and rosemary. Season, to taste, with garlic powder, black pepper, red pepper flakes, and kosher salt
Pour the squash casserole mixture into a greased 9×13 pan.
Melt a stick of butter and mix it in with crushed RITZ crackers. Top the squash casserole mixture with the buttery cracker topping.
Bake for 40-45 minutes or until hot + bubbly.
Serve warm and enjoy!