Southern Squash Casserole
Ingredients
- 3 tablespoons unsalted butter
- 2.5 ounces Cheez-It crackers
- 24 ounces yellow squash
- 1/2 onion onion
- 1 egg egg
- 1/3 cup mayonnaise
- 1 1/2 cups grated cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
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Instructions
- Put the butter in an 8x8-inch or 2-quart casserole dish and pop it in the oven to melt as it preheats.
- Once the butter has melted (it usually takes 5 to 8 minutes), add the cracker crumbs to the dish and toss to coat. Remove the buttered crumbs to a bowl and set the bowl and the now-greased dish aside.,Simply Recipes / Ciara Kehoe
- Put the squash and onion pieces in a large skillet with 1 cup water. Bring to a boil over high heat and cook, stirring occasionally, until the squash is tender, about 10 min.,Strain the squash and onion into a sturdy colander in the sink. With the vegetables still in the colander, mash them with a potato masher just until they’re chunky. This allows even more moisture to drain out, which will keep your casserole from getting too watery.,I like this casserole with really mashed-up squash, so I cook mine until it’s mashably tender. But if that texture isn’t what you like, you can cook your squash until it’s simply cooked through and skip the mashing–just be sure to drain it really well.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Beat the egg in a large bowl. Add the mayonnaise and beat until combined. Fold in the cheese, salt, and pepper. Add the mashed squash (it’s okay if it’s still hot) and mix until combined.,Simply Recipes / Ciara Kehoe
- Scrape into the greased dish or pan. Top evenly with the buttered cracker crumbs.,Bake until the center is set and the crackers are lightly browned, about 30 minutes. Cool for at least 5 minutes before serving. Refrigerate leftovers for about 5 days.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
Source
Original recipe: View Original
