- 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
How to Make It
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 11- x-7-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.
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.