 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This classic Southern-style squash casserole recipe is the one you're always looking for. It's got yellow squash, cheese, and eggs, and is covered with a buttery cracker crumb topping. 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) |
Directions:
1. 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.
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.
3. Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
4. Bake at 350° for 30 to 35 minutes or until set.
5. 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.
|
|