Casserole Recipes: Squash 23 by Recipe Cottage

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	Squash 23

		Yellow Squash Casserole 2 pounds yellow squash 1 small white onion, chopped Water Salt 2 cups grated cheddar cheese mild or sharp divided 1/2 cup heavy cream, do not substitue 3 Tbsp unsalted butter, cut into slices 1 large egg, beaten 2 1/2 cups Ritz cracker crumbs divided Throughly wash and cut the ends from the squash, slice into about 1/2" rounds. Add onions to the pot along with the water to just about cover and the salt, bring to a boil, cover, lower the heat and cook over medium heat until just about tender-this takes about 5 minutes. Drain well in a colander then put back into the pot. Mash lightly so the squash is broken up but still chunky. Add 1 1/2 cups cheese, butter, cream and 2 cups of crumbs. Fold together until well blended. Add a little more cream if the mixture looks dry. Lightly grease a baking dish and pour the squash mixture into the dish. Sprinkle the remaining cheese and cracker crumbs over the suqash. Bake 350: for 25-30 minutes. Serves about 6-8