Creamy Yellow Squash Casserole

• 1 can (14-1/2 ounces) chicken broth
• 7 cups thinly sliced yellow summer squash (about 5 medium)
• 1 large sweet onion, chopped
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 teaspoon celery salt
• 1/2 teaspoon pepper
• 1 cup (4 ounces) shredded Gouda cheese
• 1 cup (4 ounces) shredded provolone cheese
• 10 bacon strips, cooked and crumbled
• 20 Ritz crackers, crushed
• 1-1/2 cups coarsely crumbled cornbread
• 3 tablespoons butter, melted

1. Preheat oven to 350u0b0. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish.
2. In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter.
3. Bake, uncovered, 20-25 minutes or until golden brown and bubbly.

chicken broth, sweet onion, condensed cream, sour cream, mayonnaise, celery salt, pepper, gouda cheese, provolone cheese, bacon, crackers, cornbread, butter

Taken from www.tasteofhome.com/recipes/creamy-yellow-squash-casserole/ (may not work)