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.

Yellow Crookneck Squash Casserole

2 to 3 cups cooked squash (I boiled for 3-5 min)

1 egg, slightly beaten

1/2 stick butter, sliced

1/2 cup mayonnaise

1 tablespoon sugar

1 cup shredded cheddar cheese, divided

1.5 cups Ritz or saltine cracker crumbs, divided

Dash to 1/8 tsp red (cayenne) pepper

About 1/4 tsp salt

About 1/8 tsp pepper

About 1/4 tsp oregano

Cook squash.  Mix egg, butter, mayo, sugar, 1/2 of cheese, and 1/2 of cracker crumbs.  Add drained squash and mix.  Add cayenne pepper, salt, pepper and oregano. Mix all ingredients well.  Use Pam cooking oil spray to coat 2 quart casserole dish.  Pour ingredients into casserole dish.  Top with remaining cheese then remaining cracker crumbs.  Bake at 350 degrees for 20 minutes.