Squash Casserole

Name: Squash Casserole
Ingredients: 3 pounds yellow squash, cut into 1/4-inch-thick rounds; 1 small onion, chopped; 4 1/2 teaspoons salt; 16 saltine crackers, divided; 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided; 1/2 cup HELLMANN'S or Best Foods Real Mayonnaise*; 1 large egg, lightly beaten; 2 tablespoons butter, melted; 1/4 teaspoon pepper; 1/8 teaspoon salt

10 ingredients

6 steps

Ingredients

3 pounds yellow squash, cut into 1/4-inch-thick rounds
1 small onion, chopped
4 1/2 teaspoons salt
16 saltine crackers, divided
1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided
1/2 cup HELLMANN'S or Best Foods Real Mayonnaise*
1 large egg, lightly beaten
2 tablespoons butter, melted
1/4 teaspoon pepper
1/8 teaspoon salt

Directions

1

Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well; mash mixture with a fork.
2

Preheat oven to 350°. Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
3

Crush remaining 6 crackers, and sprinkle over squash mixture; top with remaining 1 cup cheese.
4

Bake, uncovered, at 350° for 30 minutes or until cheese is melted and mixture is bubbly.
5

*1/2 cup HELLMANN'S or Best Foods Light Mayonnaise may be substituted.
6

Note: To make ahead, prepare recipe as directed through Step Cover and chill 8 to 24 hours. Let stand at room temperature 30 minutes. Uncover and proceed with recipe as directed.