Shelly's Recipe

CHEESY BAKED SQUASH CASSEROLE

Category: Squash

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

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. Melt 4 tbsp butter in skillet over medium-high heat; add onion, and sauté 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. Melt remaining 1 tbsp butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.

Bake at 350 for 30 to 35 minutes or until set. Note: To lighten, reduce butter to 3 tbsp, using 2 tbsp to saute onion.

Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed. Serves 8