Ok, here’s the deal. I am Southern. That doesn’t just mean I live in the South. I mean I eat grits, say y’all and most definitely eat at Waffle House. One of the best things about us Southerners is that we can take a healthy vegetable, say like, squash and turn it into a completely unhealthy dish that is OH SO GOOD! We add things like cheese, mayonnaise, sour cream and any other fattening thing you might come up with. But, the true hallmark of any good Southern casserole is that it has a topping of some sort like Ritz crackers or even potato chips. This is the food of my childhood and the food I run to when I need comfort. So, if you are not concerned about fat, sodium and the like, try some Squash casserole. You will be glad you did. This recipe is from Southern Living magazine.
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-I used about 1 1/2 cups of cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)
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.
Yield: Makes 8 servings