Squash Casserole
2 pounds yellow summer squash, trimmed and sliced 1/4 inch thick
1/2 small sweet onion, diced
1 tsp salt
1 large egg
1/2 c. mayonnaise
1/2 c. grated cheddar cheese (about 2 oz)
1/4 tsp black black pepper
1/2 c. butter crackers
Preheat the oven 350 F. Butter a 2 - qt. casserole dish. Place the sliced squash and onion in a medium saucepan with a cup of water and 1/2 tsp of the salt. Cover and cook over medium until the squash is tender, about 15 minutes.
Drain and cool.
Put the squash into a bowl and beat with an electric mixer, the mixture should remain kind of chunky. Add the egg, mayonnaise, cheese, remaining 1/2 tsp salt, and the pepper and mix until combined. Pour the squash mixture into the prepared dish, top with the crumbs, and bake for 30 minutes.
**Use a yellow straight or crookneck squash