**SOUTHERN SQUASH CASSEROLE **
3 lb yellow squash, sliced
½ C diced Vidalia onion, optional
10.5 oz can cream of chicken soup
1 C mayonnaise
1 egg
8 oz shredded cheddar cheese
1 tsp salt
½ tsp fresh ground black pepper
TOPPING
2 sleeves of Ritz crackers, crushed
1 stick melted butter
Preheat oven to 350°F.
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.
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