Squash Casserole

This is just the kind of straightforward crowd-pleaser Undra is famous for. Can easily be doubled or tripled to feed the masses.
Photography By Brian Kelley | November 01, 2014


Preheat oven to 350°. Heat skillet to medium-high. Add water and squash, cover skillet. Bring to a good steam, about 8 minutes. Drain when the squash is tender.

Transfer squash to mixing bowl. Add all other ingredients, reserving ½ cup cheese and ¼ cup crackers. Transfer to a 1.5 quart baking dish. Smooth out mixture and sprinkle remaining cheese and crackers on top.

Bake 35 minutes.

Recipe by Undra Jeter, Campobello

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  • 1 cup water
  • 2 pounds squash (mixed yellow squash and zucchini), cut into rounds
  • 1 small onion, chopped
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup mayonnaise
  • 1 ½ cup mixed cheeses
  • 1 ¼ cup Ritz crackers, crumbled
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