|
|
|
3 pounds yellow squash, sliced 5 tablespoons butter or margarine, divided 1 small onion, chopped (about 1/2 cup) 1 cup (4 ounces) shredded sharp Cheddar cheese 2 large eggs, slightly beaten 1/4 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 8-10 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 saute 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11x7-inch baking dish. Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole. Bake at 350 degrees for 30-35 minutes until set. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |