squash casserole
Makes 8 servings
Ingredients
[LIST][*]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[/LIST]Preparation
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.
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.
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