12 Sep Squash Casserole

From The Women of Saint Michael’s Pass the Plate Cookbook

Serves 4-6

Ingredients:

  • 3 pounds yellow squash, cut into thin slices
  • 1 small onion, chopped
  • 1-2 tablespoons salt
  • 16 saltine crackers (divided use)
  • 1 1/2 cups sharp cheddar cheese, shredded (divided use)
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, melted
  • 1 teaspoon pepper

Directions:

  1. Cook first 3 ingredients in boiling water to cover, in a Dutch oven for 25 minutes or until squash is very tender. Drain well and mash mixture with a fork
  2. Crush 10 crackers and stir into squash mixture. Stir in 1/2 cup cheese and the next 5 ingredients.
  3. Spoon mixture into a lightly greased 11″ x 17″ baking dish.
  4. Crush remaining 6 crackers and sprinkle over casserole. Sprinkle remaining 1 cup shredded cheese evenly over casserole.
  5. Bake uncovered at 350 degrees for 30 minutes.