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
Ingredients
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3 pounds yellow squash, sliced
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5 tablespoons butter or margarine, divided
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1 small onion, chopped (about 1/2 cup)
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1 cup (4 ounces) shredded sharp Cheddar cheese
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2 large eggs, lightly beaten
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1/4 cup mayonnaise
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2 teaspoons sugar
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1 teaspoon salt
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20 round buttery crackers, crushed (about 3/4 cup)
Directions
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Boil squash:
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.
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Sauté onion:
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.
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Make cracker topping:
Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
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Bake casserole:
Bake at 350°F for 30 to 35 minutes or until set.
Lighten Up
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.