Microwave Yellow Squash
2 tablespoon butter
¼ cup crushed Ritz crackers
¼ cup chopped pecans
¼ cup water
½ teaspoon salt
1 pound squash, sliced
¼ cup mayonnaise
1 egg, beaten
½ cup cheddar cheese, grated
1½ teaspoons sugar
½ teaspoon minced instant onion
1. Put butter in a 1-quart casserole and microwave on high for 30 seconds or until melted.
2. Put cracker crumbs and pecans in the casserole; microwave on high for 2 minutes, stir after 1 minute.
Put cracker/pecan mixture on wax paper and set aside.
3. Put water, salt, and squash in the casserole; cover and microwave on high for 5 to 7 minutes or until
tender, stir after 3 minutes. Drain well.
4. Mix mayonnaise, egg, cheese, butter, sugar, and instant onion in a bowl; pour over squash, mix well,
and microwave on medium for 2 to 3 minutes. 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.