Squash Casserole Recipe

I combined the two recipes below and made some adjustments to come up with a yummy squash casserole using fresh yellow crookneck squash from my mother's garden.

http://www.myrecipes.com/m/recipe/squash-casserole-10000000630066/


http://www.foodnetwork.com/recipes/paula-deen/cheesy-squash-casserole-recipe/index.html

4 medium yellow crookneck squash, thinly sliced

olive oil
1 large onion, thinly sliced
Salt and freshly ground black pepper
1 cup shredded sharp Cheddar cheese

2 large eggs, lightly beaten

1/4 cup mayonnaise

1/2 cup sour cream
2 teaspoons sugar

1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat.  Sauté the squash, onion, in olive oil until soft.

Sprinkle with salt and pepper.  Transfer to a bowl and stir in the cheddar cheese, eggs, mayo, sour cream, & sugar.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.