Squash Casserole is a family favorite in my household! My oldest even requests squash casserole on occasion, which always surprises me. When we lived in Sweden we had a small garden. Yellow squash is something that reminds me of summers in the south so we to at least try to grow them. Boy did we try and succeed! We had so much squash we didn’t know what to do with it! If I’m honest, I made this recipe so much I got a little tired of it. I even found a recipe to make chocolate cake! Maybe I will post that soon…
This recipe is so easy. Just blend together a few ingredients, top with crunchy crackers and stick in the oven! It is great as a vegetarian meal on it’s own or add a grilled meat to finish it off.
3 pounds yellow squash, sliced
4 tablespoons butter, divided
1/2 cup chopped onion
1 cup shredded sharp cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 butter crackers, crushed
Cooked squash in boiling water 8 to 10 minutes or just until tender. Drain well and then press between paper towels to remove excess water.
Melt 4 tablespoons butter in a skillet over medium-high heat, add onion and saute until onion in tender.
Combine the squash, onion, cheese, mayo, sugar, and salt. Pour ingredients into an 11×17 inch baking dish. Cover the mixture with the crushed crackers.
Bake at 350F for 30-35 minutes.
English