Squash Casserole

By SEFeiler

The natural moisture content of a squash varies with the variety and with growing conditions. Choose a yellow straight or crookneck summer squash, and drain the cooked squash thoroughly before combininig it with the other ingredients.

Ingredients

• 2 lbs yellow summer squash, trimmed and sliced 14 inch thick
• 1/2 small sweet onion, such as Vidalia, peeled and diced
• 1 tsp salt
• 1 large egg
• 1/2 cup mayonnaise
• 1/2 cup grated cheddar cheese (about 2 ounces)
• 1/4 tsp black pepper
• 1/2 cup butter crackers, such as Ritz, crushed (about 12 crackers)

Details

Servings 8
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350
Butter a 2 quart casserole dish
Place the sliced squash and the onion in a medium saucepan with about a cup of water and 1/2 teaspoon of the salt. Cover and cook over medium until the squash is tender, about 15 minutes. Drain and cool.

Put the squash into a bowl and beat with an electric mixer the mixture should remain kin od chunky. Add the egg, mayonnaise, cheese, remaining 1/2 teaspoon salt, and the pepper and mix until combined. Pour the squash mixture into the prepared dish, top with the crumbs, and bake for 30 minutes.