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.
In another bowl, melt butter (microwave for 30 seconds or so), then crush Ritz crackers and stir to combine. Sprinkle over casserole:
Bake at 350* – start checking it at 30 minutes; mine was done at 40. It gets golden brown on top and bubbly all around the edges.