This is the best I’ve ever tasted! You may substitute 2 10 oz packages broccoli instead of squash. Thanks Judy for sharing this with me!!

Squash Casserole

4 &1/2 cups sliced yellow squash (about 8-10 med sized)
1 chopped sweet onion (or 1 medium if not sweet)
1 can Cream of Celery Soup
1 beaten egg
1&1/2 cup shredded cheddar cheese
2 Heaping Tbsp mayonnaise
Salt & Pepper to taste
Topping: Mix together;
1 Sleeve finely crushed Ritz crackers
1 stick melted butter.

Cut the squash into bite sized pieces. Boil squash and onion until tender. Drain and set aside. Mix the next set of ingredients together and add to drained squash and onions, and stir to combine. Place mixture into an 8×10 casserole dish and bake @ 325-350 for 20 minutes until bubbly. Remove from oven and sprinkle cracker mixture over the top. Return dish to oven and bake for 15 minutes until brown.

Thanks to Mari for sharing this casserole recipe.