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.
I have lots of squash from my garden and was looking for a recipe that didn't call for a lot of ingredients and is easy - this fits the bill! I already had everything I needed on hand and it was delicious. I will definitely be making this again!
Fabulous, easy recipe for summer squash. I steamed the squash instead of boiling, which I generally prefer. I also sauted the onions in olive oil vs butter, but I don't think that would chance the flavor too much. I'm sure I will make this again and again!
Fixed this the first time for Christmas dinner, 2013. Everyone wanted the recipe at my family gathering. Fixed it again tonight (7-4-2014) for my daughter's family, who just loved it! Shared the recipe on my fb account because it is so delicious.
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.