Squash Casserole

By Amy Johns, S & S Events, Nahunta, Georgia

If you’ve ever been to an event catered by S&S Events, you know their Squash Casserole is a signature dish, and a buffet favorite for special events, birthday celebrations and rehearsal dinners. This version of the traditional southern side dish is compliments of owner Shane Moore’s recipe developer Amy Johns. She says its popularity comes from the fact squash is plentiful from early summer through the fall, and enhance by the fact most of the squash is local, purchased from their customer’s seasonal bounty. If you are lucky, you can sometimes find it on the buffet at Shane’s Kitchen.

8 cups yellow squash, sliced

2 large onions, sliced

½ cup butter

Salt and pepper to taste

Combine ingredients in a pot, cover with water and boil for approximately 10 minutes until squash is tender, but not mushy. Drain and set aside.

2 eggs

3 cans cream of mushroom soup

1.5 cups sour cream

1 cup milk

3 cups shredded sharp cheddar cheese

2 sleeves Ritz Crackers, crushed

Mix eggs, soup, sour cream, milk, cheese and crackers together until well combined. Gently fold in squash mixture. Add salt and pepper to taste.

½ cup shredded cheddar cheese

1 sleeve Ritz Crackers, crushed

Turn into a 9 x 11 casserole dish coated with cooking spray.  Combine cheese and crackers and sprinkle on top casserole. Bake uncovered on 350° until lightly browned and bubbly around edges.