Yellow-squash Casserole

By annekeeney

Ingredients

• 12 c. (approximately 4 lbs.) sliced yellow squash
• 1 c. chopped sweet onion, such as Vidalia
• 2/3 c. salted butter, divided
• 1 1/2 T sugar
• 1 t. salt 1/2 t. groung black pepper
• 2 eggs beaten
• 1 sleeve Ritz

Details

Servings 12

Preparation

Step 1

PREHEAT oven to 350. Lightly grease a 13x9x2" baking dish; set aside..

BAKE








PLACE squash in a 6 qt. Dutch oven with enough water to cover. Boil over high heat until fork tender, approx. 10 minutes. Remove from heat; drain well. Return squash to Dutch oven but not to stovetop; set aside.

IN A SMALL SKILLET over medium heat =, cook onion in 1/3 c. butter until onion is translucent. Pour over squash.

ADD sugar, salt, papper, and eggs to squash, Stir gently to combine.

POUR mixture into prepared baking dish. Top with crushed crackers.

MELT remaining 1/3 c. butter in the small skillet over low heat. Drizzle over crushed crackers.

BAKE until golden brown, 1 hr.