March 29, 2020
Mummy has had lots of time to cook up some yummy recipes during this quarantine that we are all experiencing,and today she wanted to share a super good side dish that is sure to please your family! We pups were not able to eat any of the completed recipe, but she saved some of the squash and sweet potatoes for us and roasted them in the oven until just tender, and then saved them for our dinner tonight. I hope that you will give this dish a try… she said you will NOT be disappointed!
SQUASH & SWEET POTATO CASSEROLE
2 pounds yellow squash, cut into thick slices and then quartered
1 pound sweet potatoes, cut into thick slices and then quartered
1 small Vidalia onion, diced
1 can cream of mushroom soup
3/4 cup mayonnaise
8 ounces shredded sharp cheddar cheese
1 teaspoon salt
1 teaspoon coarse ground pepper
2 sleeves Ritz crackers, crushed (put them inside a large plastic bag to easily crush with a rolling pin)
3/4 stick melted butter
Mix these two together and save for the topping of your casserole.
In a very large bowl, place your quartered pieces of squash, sweet potatoes and diced onions.
In a separate bowl, mix together the soup, mayonnaise, egg, cheese, salt and pepper until well blended and then pour into the large bowl with your squash mixture. Mix well.
Pour everything into a large greased 15 x 10″ casserole dish and spread your prepared cracker crumb topping evenly over the top of the casserole and cover with foil.
Bake at 350 degrees for 40 minutes. Remove foil and bake for another 20 minutes so that you can brown the topping.