SQUASH CASSEROLE

 

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Backstory

My mom gave me this recipe. I'm not sure where she got it though...maybe Paula Deen? Anyway...great way to use that summer squash from your garden.

Ingredients

  • 6 medium yellow squash (or 3 yellow and 3 zucchini)
  • 1 Onion chopped
  • 2 cups sharp cheddar cheese (or more to taste)
  • 1/2 cup mayo
  • 12 Saltine or Ritz crackers, crumbles (or more to taste)
  • 1 egg lightly beaten
  • 3 tablespoons melted butter
  • Salt and Pepper to taste

Directions

  • Preheat oven to 350'
  • grease 9X9 square dish
  • Peal the squash and slice into 1/2' pieces. Boil squash and onion in 2" or so of salted water (you want to water to be about 1/2" over the veggies) Boil for 10 - 12 minutes until tender, then drain.
  • Mash squash and onion - add 1/2 of the cheese, the mayo & cracker crumbs. Mix well. Stir in egg, butter and salt & pepper. Pour into baking dish. Top with remaining cheese. Bake 25 minutes until cheese melts and dish bubbles.

Categories: Dinner  Side Dish  Vegetable 
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