Squash Casserole
2 Tablespoons butter
1 large Vidalia or sweet type onion, peeled, sliced
1 1/2 to 2 lbs. yellow summer squash, trimmed, scraped, sliced
1/2 cup sour cream
2 Tablespoons mayonnaise (optional)
2 Tablespoons granulated sugar
1/2 to 1 teaspoon table salt
1/8 to 1/4 teaspoon black pepper
1 egg, beaten lightly
1 cup grated sharp cheddar cheese
1 cup crushed saltine or Ritz crackers
4 Tablespoons butter, melted
Preheat oven to 350 degrees F.
Prepare vegetables. Heat 2 Tablespoons butter or clarified butter
in saucepan over low heat. Add onion and saute about 4 minutes
until somewhat translucent and soft. Do NOT brown. Add squash and
stir all to combine. Saute squash about 3 minutes. Cover tightly
with lid and cook over medium heat until squash is very tender,
reduced and lightly browned. Stir frequently. Squash MAY need a
few tablespoons water to prevent browning/burning before done.
However, squash naturally has a high water content and it is best
to cook the water out of it.
When squash is done, remove from heat. Add rest of ingredients
except crackers and 4 Tablespoons melted butter.
Spray or lightly butter a 2 quart casserole dish. Place mixture
in dish.
Bake in preheated oven for about 35 minutes.
Top with crackers and drizzle melted butter over all.
Bake about 5 minutes longer.
Serve hot.