Squash Casserole

Yield: Makes 8 servings

Ingredients

• 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)

Preparation

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- x 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° for 30 to 35 minutes or until set.

Note: To lighten, 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.