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)
Preparation:
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 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.
Melt remaining 1
tablespoon butter. Stir together melted butter and crushed crackers; sprinkle
evenly over top of casserole.
Bake at 350° for 30 to
35 minutes or until set.
Note: To lighten, reduce
butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup
egg substitute for eggs and low-fat versions of mayonnaise, cheese, and
crackers. Proceed as directed.
