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Categories:Viewed: 75 - Published at: 5 years ago
Ingredients
- 3 pounds yellow squash, cut into 1/4-inch-thick rounds
- 1 small onion, chopped
- 4 1/2 teaspoons salt
- 16 saltine crackers, divided
- 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided
- 1/2 cup HELLMANN'S or Best Foods Real Mayonnaise*
- 1 large egg, lightly beaten
- 2 tablespoons butter, melted
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
Method
- Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well; mash mixture with a fork.
- Preheat oven to 350°. Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
- Crush remaining 6 crackers, and sprinkle over squash mixture; top with remaining 1 cup cheese.
- Bake, uncovered, at 350° for 30 minutes or until cheese is melted and mixture is bubbly.
- *1/2 cup HELLMANN'S or Best Foods Light Mayonnaise may be substituted.
- Note: To make ahead, prepare recipe as directed through Step Cover and chill 8 to 24 hours. Let stand at room temperature 30 minutes. Uncover and proceed with recipe as directed.
