My favorite recipe for squash casserole EVER, and this is coming from a family full of awesome southern cooks. My father-in-law doesn't normally eat squash and he could not get enough of it! I actually lost this recipe after I made it and finally found it after months of searching for it online. Whew!, am I ever relieved to have it saved now. The instructions make a difference, I did add a bit more cheese and also doubled the cracker topping recipe.
This classic Southern-style squash casserole recipe is the one you're always looking for. It's got yellow squash, cheese, and eggs, and is covered with a buttery cracker crumb topping.
Yield: Makes 8 servings
- 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)
- 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 tablespoons 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 tablespoon 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 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed.
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