Summer Squash Casserole
I have always cooked squash the way my mother did...it was good, but it was always a little too watery. Several years ago, I found this squash casserole on MyRecipes.com. It has been a hit every time I serve it. The ingredients are different from my basic squash casserole and I learned why my casserole was runny! I now cook my the sliced squash in a skillet per the directions below with water just enough to cover the squash. Once they are slightly cooked, you will lift the squash out of the skillet and set the slices on a paper towel to drain. Move on to Step 2 to sauté your onions in the empty skillet while the squash are draining. Next transfer the squash back to the skillet with the sauté onions and add then remaining ingredients.
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, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)
Step 1 Cook squash in boiling water (water should cover
the squash) in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels. (Tip: for non-running squash casserole)
Step 2 Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
Step 3 Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Step 4 Bake at 350° for 30 to 35 minutes or until set.