Squash Casserole

Name: Squash Casserole
Ingredients: 3 pounds yellow squash, cut into 1/4-inch-thick slices; 1 small onion, chopped; 1 1/2 tablespoons salt; 16 saltine crackers, divided; 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided; 1/2 cup mayonnaise; 1 large egg, lightly beaten; 2 tablespoons butter, melted; 1/4 teaspoon pepper; 1/8 teaspoon salt

10 ingredients

5 steps

Ingredients

3 pounds yellow squash, cut into 1/4-inch-thick slices
1 small onion, chopped
1 1/2 tablespoons salt
16 saltine crackers, divided
1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided
1/2 cup 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, and mash mixture with a fork.
2

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 casserole; sprinkle remaining 1 cup cheese evenly over casserole.
4

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

Note: To make ahead, prepare recipe as directed; do not top with crackers or cheese. Cover and chill overnight. Remove from refrigerator; let stand 30 minutes. Uncover and top with crackers and cheese; bake as directed.