I found this squash casserole recipe on the Southern Living website. You may know that we carry a lot of Southern Living plants so I decided we would share another aspect of Southern Living with you this month. I hope you enjoy this simple recipe with huge flavor.
PHOTO CREDIT: AARON KIRK; PROP STYLING: SARAH-ELIZABETH CLEVELAND; FOOD STYLING: JULIA LEVY
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)
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.
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-by-7-inch baking dish.
Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Bake at 350°F for 30 to 35 minutes or until set.
To make this squash casserole a bit lighter, 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.
This dish is the perfect side for just about any occasion, from a summer barbecue to a formal Thanksgiving dinner. Pair with a protein and a bright green vegetable or salad for a complete meal.
This recipe is a great way to use up an abundance of summer squash, whether you use yellow squash or zucchini.
Recipe Found Here: https://www.southernliving.com/recipes/easy-squash-casserole