3 pounds tender yellow summer squash
1 teaspoon salt
Water
4 tablespoons butter
1/2 cup chopped sweet onions
1 cup shredded sharp Cheddar cheese
1/4 cup real mayonnaise
2 teaspoons sugar
2 large eggs, lightly beaten
1 tablespoon butter
1 cup crushed Ritz or other buttery crackers
In a large deep skillet, place sliced squash, sprinkled with salt, and cover with water. Bring to a boil, put lid on the skillet and low boil until squash is tender - about 8 minutes. Drain well and dab with paper towels to be sure there's no extra liquid. Set the cooked squash aside. In the same deep skillet, melt 4 tablespoons butter over medium-high heat. Add chopped onion and sauté for about 5 minutes. Remove skillet from heat. Stir in the prepared squash, cheese, mayo, sugar and beaten eggs. Spoon mixture into a lightly greased 9" X 9" baking dish pr deep dish pie plate. Melt 1 tablespoon butter. Stir melted butter and crushed crackers together. Sprinkle evenly over top of casserole and bake at 350 degrees for 30 minutes.
I had this at a potluck last week and it was so very good, I just had to share with our readers/listeners. It's extra easy to make and includes ingredients we have in our kitchens.....enjoy!
This recipe is shared July 14-18, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com