Squash Casserole

Ingredients

• 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

Preparation

1. 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. 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. 3. Crush remaining 6 crackers, and sprinkle over casserole; sprinkle remaining 1 cup cheese evenly over casserole.
4. 4. Bake, uncovered, at 350° for 30 minutes or until cheese melts and casserole is bubbly.
5. 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.