Microwave Yellow Squash Casserole
2 Tbsp butter
¼ cup Ritz cracker crumbs
½ tsp salt
¼ cup pecans, chopped
¼ cup water
¼ cup mayonnaise
1 pound squash, sliced
1 egg, beaten
1½ tsp sugar
½ cup cheddar cheese, grated
½ tsp minced instant onion
1 Add butter to 1‐qt casserole; microwave on high for 30 seconds or until melted.
2 Add cracker crumbs and pecans; microwave on high for 2 minutes, stir after 1 minute.
3 Put cracker mixture on wax paper and set aside.
4 Put water, salt, and squash in casserole; cover and microwave on high for 5 to 7 minutes until tender, stir after 3 minutes. Drain well.
5 Mix mayonnaise, egg, cheese, butter, sugar, and instant onion; pour over squash, mix well, and microwave on medium for 2 to 3 minutes.
6 Stir mixture then add reserved crumb topping and microwave on medium for 2 to 4 minutes more until center is set; let stand 5 minutes before serving