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Step 1
Preheat oven to 350.
Step 2
Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
Step 3
In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
Step 4
Pour over squash.
Step 5
Stir until well mixed.
Step 6
Then pour into a casserole dish for baking.
Step 7
Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
Step 8
Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
Step 9
Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
Step 10
Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
Step 11
Then uncover and bake an additional 20 minutes until golden brown on top.
Step 12
***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.