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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.

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