Prep 20 mins
Cook 35 mins
I found this recipe in a Southern Living Magazine. Hope you enjoy it as much as I do.
- 1360.77 g yellow squash, sliced
- 73.94 ml butter or 73.94 ml margarine, divided
- 1 small onion, chopped (about 1/2 cup)
- 236.59 ml shredded sharp cheddar cheese
- 2 large eggs, lightly beaten
- 59.14 ml mayonnaise
- 9.85 ml sugar
- 4.92 ml salt
- 20 round buttery crackers, crushed (about 3/4 cup)
- Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender.
- Drain well; gently press between paper towels.
- Melt 4 tbsp 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 greased 11x7-inch baking dish.
- Melt remaining 1 tbsp butter.
- Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
- Bake at 350°F for 30 to 35 minutes or until set.
I've made this squash casserole for years. The only difference in the recipe I use is the addition of a can of drained, sliced water chestnuts. It's not as crazy as it sounds...just adds a little surprise crunch. A delicious recipe that's sure to become a family favorite.
Excellent, this is the best tasting squash casserole. I like it because you can actually taste the squash and the other ingredients don't overpower it.
Mmmm, this was the squash casserole I've been looking for for years! I think the thorough draining of the squash is the key, it doesn't have that thin consistency that some squash casseroles have and it's full of flavor. Very very good--this will be my only squash casserole recipe from now on!