Best 2 Slap Your Mama Its So Delicious Southern Squash Casserole Recipes

In the realm of Southern cuisine, few dishes evoke such a tantalizing response as the irresistible "Slap Yo' Mama" Squash Casserole. This culinary delight, a cherished staple at gatherings and potlucks, derives its intriguing name from its extraordinary flavor that is guaranteed to leave your taste buds dancing with delight. Prepare to be captivated by a symphony of textures and flavors as tender yellow squash, sweet onions, and crisp celery harmoniously blend together in a creamy, cheesy sauce, topped with a golden-brown crust that adds an irresistible crunch. This delectable casserole is not only a feast for the senses but also a testament to the boundless creativity and culinary expertise of Southern cooking. In this comprehensive guide, we will unveil the secrets behind this beloved dish, providing step-by-step instructions for two variations: the classic "Slap Yo' Mama" Squash Casserole and a tantalizing Vegan "Slap Yo' Mama" Squash Casserole that caters to plant-based preferences. Get ready to embark on a culinary journey that will leave you yearning for seconds and eager to share this exceptional dish with loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

SLAP YOUR MAMA IT'S SO DELICIOUS SOUTHERN SQUASH CASSEROLE

Slap Your Mama It's So Delicious Southern Squash Casserole image

Looking at this casserole is a bit deceiving. The buttery crushed cracker topping is beautiful, but the real surprise is the yummy squash filling underneath. This squash casserole is cheesy and super creamy. Yellow squash is naturally a tad sweet. Mixed with the savory cheese and soup it's the perfect combination. Covering the...

Provided by Sherri Jackson

Categories Side Casseroles

Time 1h5m

Number Of Ingredients 11

Ingredients

3 lb yellow squash, sliced or diced
1/2 c diced Vidalia onion, optional
1 can(s) cream of mushroom or chicken soup, 10.5 oz.
1 c mayonaise
1 egg
8 oz shredded cheddar cheese (sharp is my favorite)
1 tsp salt
1/2 tsp fresh ground black pepper
TOPPING
2 sleeves of Ritz crackers, crushed
1 stick melted butter

Steps:

1. Preheat oven to 350.
2. Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
3. In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
4. Pour over squash.
5. Stir until well mixed.
6. Then pour into a casserole dish for baking.
7. Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
8. Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
9. Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
10. Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
11. Then uncover and bake an additional 20 minutes until golden brown on top.
12. ***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.

MAMA'S SUMMER SQUASH CASSEROLE

Mama's Summer Squash Casserole image

This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.

Provided by Northerngirl

Categories Side Dish Vegetables Squash Summer Squash

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

8 yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1 egg, lightly beaten
1 cup low-fat sour cream
1 sleeve buttery round crackers (such as Ritz®), crushed, divided
2 cups shredded sharp Cheddar cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

Nutrition Facts : Calories 369 calories, Carbohydrate 24.9 g, Cholesterol 86.3 mg, Fat 24 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 12.4 g, Sodium 438.8 mg, Sugar 1.9 g

Tips:

For the best flavor, use fresh, ripe squash. Look for squash that is firm and free of blemishes.
If you don't have time to cook the squash ahead of time, you can use canned or frozen squash. Just be sure to drain the canned squash well before using.
Use a good quality cheese. A sharp cheddar or a combination of cheddar and Parmesan will give the casserole a rich, flavorful taste.
Don't overcook the squash. It should be tender but still hold its shape.
Serve the casserole hot and bubbly. It's the perfect comfort food for a cold night.

Conclusion:

Southern Squash Casserole is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover squash, and it's also a crowd-pleaser. So next time you're looking for a simple but satisfying dish, give this casserole a try. You won't be disappointed.