Posted at http://mynew30.blogspot.com/
2 pounds of crookneck yellow squash, washed and unpeeled
4 slices of bacon
1 small white onion, chopped
2 tablespoons of butter
1 heaping cup of shredded Cheddar cheese
2 large eggs, beaten
1/4 cup of mayonnaise
2 teaspoons of sugar
1 teaspoon of salt
20 crackers, crushed (about 1 cup)
1 tablespoon of butter, melted
Slice the squash into rounds about 1/4 inch in size. Bring a large pot of water to boil and boiled the squash for about 6-7 minutes or until tender; drain well and pat with paper towels to absorb some of the moisture.
Preheat oven to 350 degrees. Prepare an 8 x 8 square baking dish with a light coat of non-stick spray.
Chop up bacon and saute in a large skillet until cooked but not too crisp. Add 2 tablespoons of butter and the chopped onion to the skillet, cooking until the onion is tender but not browned. Remove the skillet from the heat, add the cooked squash, cheese, eggs, mayonnaise, sugar and salt. Turn to coat well.
Turn out into the prepared casserole dish. Combine the crushed crackers and 1 tablespoon melted butter and sprinkle evenly over the top of the casserole. Bake at 350 degrees for 30 to 35 minutes or until it is set.
