Slap Your Mama It's So Delicious Southern Squash Casserole & Paula Deen Banana Pudding

Lisa Radi

3 lb. yellow squash, sliced or diced

1/2 c. diced Vidalia onion, (optional)

10.5 oz. can cream of mushroom*

1 c. mayonnaise

1 egg

8 oz. shredded cheddar cheese

1 tsp. salt

1/2 tsp. fresh ground black pepper

Topping:

2 sleeves Ritz crackers, crushed

1 stick melted butter

Preheat oven to 350 degrees.
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 larger bowl for mixing with the filling.
In a separate bowl, mix together the soup, mayo, egg, cheese, onion, salt, and pepper.
Pour over squash.
Stir until well mixed.
Pour into a casserole dish for baking.
Crush crackers whlie in sleeves (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.
Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
Drizzle on top of casserole. You can make more or less of the topping. More topping = more yummy!
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.
The uncover and bake an additional 20 minutes until golden-brown on top.
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.

*NOTE: You may substitute cream of chicken soup for cream of mushroom.

12 oz. container Cool Whip, thawed

14 oz. can sweetened condensed milk

8 oz. pkg. cream cheese, softened

2 c. milk

5 oz. box instant French vanilla pudding mix

6 to 8 bananas, sliced

2 bags chessmen cookies

Cover the bottom of a 9x13 inch pan with 1 bag of chessmen cookies.
Layer sliced bananas over the cookies; this will be about 6-8 bananas, depending on their size.
In a large mixing bowl, combine the softend cream cheese and sweetened condensed milk, beating with an electric mixer until smooth. Add in the pudding mix and milk; beat until combined. Allow the pudding to rest for 5 minutes to thicken.
Fold in the Cool Whip. It's difficult to find 12 oz. containers of Cool Whip, so I used one and a half 8 oz. containers. Mix until fully combined. Spread this mixture over the banana layer.
Top with the remaining bag of cookies. Cover the pan with plastic wrap or a lid and refrigerate for 4 hours, or up to 12 hours.

Note:

Store for up to 2 days in the refrigerator. Beyond 2 days, the cookies become too soft and mushy.
Be sure to use softened cream cheese; otherwise, the cream cheese can be lumpy.

Preheat oven to 350 degrees.
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 larger bowl for mixing with the filling.
In a separate bowl, mix together the soup, mayo, egg, cheese, onion, salt, and pepper.
Pour over squash.
Stir until well mixed.
Pour into a casserole dish for baking.
Crush crackers whlie in sleeves (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.
Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
Drizzle on top of casserole. You can make more or less of the topping. More topping = more yummy!
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.
The uncover and bake an additional 20 minutes until golden-brown on top.
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.

*NOTE: You may substitute cream of chicken soup for cream of mushroom.