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Squash Casserole




Source of Recipe


Paula Deen & Friends
Squash Casserole

6 medium yellow squash
1 small onion, chopped
1-1/2 cups grated sharp Cheddar cheese
1/2 cup mayonnaise
10 soda crackers, crumbled
1 egg, lightly beaten
2 tablespoons butter, melted
Salt and pepper

Preheat the oven to 350°. Spray an 8-inch square baking dish with vegetable oil spray. Peel the squash with a vegetable peeler and cut into 1/4-inch slices. Place the squash and onion in about 2-inches of salted water in a medium saucepan. Bring to a rolling boil, then reduce the heat to medium-low and simmer until squash is very tender, about 10 to 12 minutes. Drain the squash.

In the same pot, mash the squash and onion with a fork; you should have about 2 cups of cooked squash. Add 1/2 cup of the cheese, the mayonnaise and crumbled soda crackers. Stir in the egg and butter. Taste; add salt and pepper as needed. Pour into the prepared baking dish. Top with the remaining 1 cup cheese. Bake for 25 minutes or until the cheese is melted and the casserole is bubbly.

Serves 8-10

Source: Paula Deen and Friends Cookbook