Squash Casserole

Name: Squash Casserole
Ingredients: 3 pounds yellow squash, sliced; 5 tablespoons butter or margarine, divided; 1 small onion, chopped (about 1/2 cup); 1 cup (4 ounces) shredded sharp Cheddar cheese; 2 large eggs, lightly beaten; 1/4 cup mayonnaise; 2 teaspoons sugar; 1 teaspoon salt; 20 round buttery crackers, crushed (about 3/4 cup)

9 ingredients

5 steps

Ingredients

3 pounds yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)

Directions

1

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
2

Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
3

Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
4

Bake at 350° for 30 to 35 minutes or until set.
5

Note: To lighten, reduce butter to 3 tablespoons, using 2 tablespoons to saute onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed.