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Summer Squash Casserole!

*********WARNING********* Some of the audio quality in this video is low! Please adjust your volume to accommodate the low areas in the video. Please accept my apologies! In this video I will show you how I make my Squash Casserole. I grew up eating this dish all the time. Being the country girl that I am Squash was always one of my favorite Summer vegetables. I love it fried, sautéed with onions and cheese but my favorite way to eat it is in a casserole topped with cheese. I hope you all will give this recipe a try. Remember you can make any adjustments that suits you to make it your own version. Squash Casserole 6 to 8 Cups cooked Yellow Squash 1/2 Stick Butter 1 Cup Chopped/Diced Onion 2 Cups Shredded Cheddar Cheese, separated 1 Small Can Campbell’s Cream of Mushroom Soup 2 Eggs 2 Tablespoons Dukes Mayonnaise 1 Teaspoon Salt 1/2 Teaspoon Pepper 1/2 Teaspoon Granulated Garlic 1/2 Teaspoon Parsley Flakes, for color Mix together the squash, butter, onion, 1 cup of the cheese, mushroom soup, mayo, salt, pepper, garlic and parsley. Taste to check your flavors. Make any adjustments at this time if you need to. Add the eggs and beat them into the mixture. Pour the mixture into a greased 9X13 inch baking dish. Sprinkle the remaining cheese over the top of the casserole. If you choose to use the Ritz topping for this casserole you can sprinkle it on top of the casserole at this point. Bake at 400F for 30 minutes. This casserole will set when it’s done like a baked macaroni and cheese does. Test for doneness the same way you would test your macaroni and cheese. If the knife comes out clean it’s done. Let cool before eating. Enjoy! Optional Ritz Topping 1 Row Ritz Crackers, crushed 1/2 Stick Butter, melted Mix together and sprinkle over the top of the casserole. Please remember to Like Comment Share and Subscribe. Thanks and God bless!