Summer Squash Casserole

Of course I have another squash casserole recipe! If you could see the amount of squash on this farm you would not believe it. This is easy, delicious and can be made ahead. The kids will even eat it because you mash the squash and they have no idea, because it has lots of cheese.

Yesterday was freezing and canning again. More sauerkraut, 5 pounds yellow squash in the freezer and another head of cabbage. I have enough cukes for another batch of bread and butter pickles. I'll be making tomato juice and sauce by the weekend. It was 80 degrees this morning at 7:30 when I was in the garden. I'm praying for rain and storms today.

About 8 servings
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3 pounds yellow squash, cut into 1/4-inch thick slices
1 small onion, chopped
1 1/2 tablespoons salt
16 saltine crackers, divided
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons butter, melted
1/4 teaspoons pepper
1/8 teaspoon salt

1. Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well, and mash mixture with a fork.

2. Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11x7-inch (or close) baking dish.

3. Crush remaining 6 crackers, and sprinkle over casserole; sprinkle remaining 1 cup cheese evenly over casserole.

4. Bake, uncovered, at 350 degrees for 30 minutes or until cheese melts and casserole is bubbly.

Cooks Note: To make ahead, prepare recipe as directed; do not top with crackers or cheese. Cover and refrigerator; let stand 30 minutes. Uncover and top with crackers and cheese; bake as directed.