This is my most requested casserole to bring to Christmas, Thanksgiving,and Easter gatherings. It is a twist on traditional squash casserole.
7-8 big squash (more if it is smaller)
1 cup light mayonnaise
1 can of cream of mushroom
1 cup shredded cheddar
1 cup shredded parmigiana cheese
1 sleeve of Ritz crackers (crushed)
1/4 cup butter
Slice squash and put in pot to steam with water and buyon cube. Steam for about 10 minutes. Drain squash thoroughly. I even use the pot to push the water out of the squash while it is in the strainer. In a big bowl mix together mayonnaise, cream of mushroom soup, both types of cheeses, and garlic salt to taste. Stir in squash and mix well. Then pour all into 9 x 13 greased pan. Sprinkled crushed Ritz crackers on top of casserole and then drizzle butter on top.Bake for 30 minutes at 350.