squash casserole

  • 3 lbs yellow squash, cut into rounds

  • 1 medium onion, diced

  • 1 sleeve buttery crackers, crushed

  • 2 Tbsp butter

Preheat oven to 350 degrees. Place squash and onion in large sauce pan and add enough water to cover. Bring to a simmer. Cover and cook until squash is tender, 10-15 minutes. Drain and mash slightly. Transfer to a large bowl.

Add 1/2 cup cracker crumbs and 1 Tbsp butter to squash. Season with salt and pepper. Transfer to an 8 inch square baking dish. Add remaining cracker crumbs to top and dot with remaining butter. Bake for 25-30 minutes or until golden. Serves about 6.

1 comment:

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