Squash Casserole

I tried my hand at making this yellow-squash casserole last night.  We ate it with grilled cheddar brats and a salad, while enjoying the new patio and patio lights, compliments of my husband. (Didn't he do a nice job?)  The casserole makes a great fall side dish, but does take close to an hour to bake, so allow plenty of bake-time.

Yellow Squash Casserole

(makes 8-10 servings)

4 pounds yellow squash, sliced

1 cup chopped onions

1/3 cup butter

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon pepper

2 eggs, beaten

1 sleeve round crackers, crushed

1. Preheat oven to 350 degrees.  Lightly spray a 13x9 baking dish with cooking spray. Set aside.
2. Place squash in a 6 quart pot (I used my dutch oven) with enough water to cover.  Boil until squash is fork tender, about 10 minutes.
3. Drain squash and remove from heat. 
4. In a skillet, melt butter over medium heat. Add onion and cook until translucent. Pour over squash.
5. Add sugar, salt, pepper, and eggs to squash. Stir gently to combine.
6. Transfer squash mixture to prepared baking dish.
7. Top with crushed crackers and bake for 1 hour or until golden brown.

Enjoy!