Week two of another featured recipe from Southern Living. My aunt recently prepared the Southern Living Squash Casserole recipe for one of our epic family holiday meals and the crowd went wild for it.
This recipe is crazy easy, wonderfully rich in squash goodness, and has summertime side dish written all over the recipe card!
3 pounds yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped
1 cup shredded sharp Cheddar cheese
2 large eggs, lightly beaten
¼ 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. I substituted crushed corn flakes for the crushed crackers.
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.