Squash Casserole

Serves 4-6

• 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

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.