It’s officially Fall, but there’s still plenty of squash in gardens. Time for squash casserole!
3 medium-size yellow squash
1 tbsp butter
1/2 medium-size yellow onion, diced
1/2 cup mayonnaise
1 egg, beaten
1 cup white cheddar or Swiss (or use what you like) cheese, diced
1/2 stick butter
18 Ritz crackers
salt and pepper to taste
Preheat the oven to 350*.
Butter an 8″x8″ casserole dish
Cut squash horizontally into nice-size rounds and put in boiling water. Cook until tender, about 10 minutes or so:
Drain squash and reserve for later. Put pot back on the stove, turn heat to medium-high, add butter. When butter is melted, add onions and cook until they begin to brown. Turn stove off. To still-hot pan, add (still-hot) squash, then mayonnaise, cheese, and egg. Stir to combine. Add salt and pepper to your liking. Pour mixture into buttered casserole dish.
Oh! I have to tell about the cheese I used. Really any white cheddar or Swiss cheese is nice, but this time I made it with some Sweetwater Valley Farm cheese from Philadelphia, Tennessee. It was their buttermilk cheese and it was really terrific.