Squash Casserole


  1. Preheat oven to 350F.
  2. Wash the squash, chop of the ends, and evenly-slice.
  3. Combine sliced squash, diced onion, sour cream, Duke’s Mayonnaise, shredded cheddar cheese, and rosemary. Season, to taste, with garlic powder, black pepper, red pepper flakes, and kosher salt.
  4. Pour the squash casserole mixture into a greased 9×13 pan.
  5. Melt a stick of butter and mix it in with crushed RITZ crackers. Top the squash casserole mixture with the buttery cracker topping.
  6. Bake for 40-45 minutes or until hot + bubbly. Serve warm and enjoy!

**Recipe provided by JC Phelps


  • 1 cup Duke’s® Mayonnaise
  • 1.5 cups cheese shredded, cheddar, sharp
  • 5 squash, yellow, sliced
  • 1 Vidalia Onion, chopped
  • 1 cup sour cream
  • 2 tsp rosemary, fresh leaves, chopped
  • garlic, powder, to taste
  • Black Pepper, to taste
  • salt, to taste