Shelly's Recipe

SQUASH CASSEROLE

Category: Squash

3 lb yellow squash, cut into 1/4 inch thick slices
1 small onion, chopped
1 1/2 tbsp salt
16 saltine crackers, divided
1 1/2 cups shredded sharp Cheddar cheese, divided
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tbsp butter, melted
1/4 tsp pepper
1/8 tsp salt

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.

Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11x7 inch baking dish. Crush remaining 6 crackers, and sprinkle over casserole; sprinkle remaining 1 cup cheese evenly over casserole.

Bake, uncovered, at 350 for 30 minutes or until cheese melts and casserole is bubbly. Serves 8 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.