Southern Squash Casserole With Honey

Summer is the perfect time to make this casserole.  The squash is fresh (maybe from your garden?) and its flavor is at its peak. This makes a lovely vegetarian supper when paired with a green salad with vinaigrette!

3 pounds yellow squash, sliced

5 tablespoons butter or margarine, divided

1 small onion, chopped (about 1/2 cup)

1 cup (4 ounces) shredded sharp Cheddar cheese

2 large eggs, lightly beaten

1/4 cup mayonnaise

1 tablespoon honey

1 teaspoon salt

20 round buttery crackers, crushed (about 3/4 cup)

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Bake at 350° for 30 to 35 minutes or until set.

14 thoughts on “Southern Squash Casserole With Honey

  1. jonathanochart says:

    Looks tasty! Definitely trying this one out before summer ends

  2. I must try to add HONEY to lots of goodies this summer!

    I can not LIKE this post not allowing but I DO

  3. I’m waiting for the summer squash season to start here, and I’m always looking for recipes, and the added honey is a new idea fo rme. Thanks!

  4. oceannah says:

    Squashes are just coming on here, will need to put this in rotation…nice to have simple suppers for summer.
    *anna

  5. I could use a new squash recipe. This looks like a good everyday recipe, rather than what is eaten at Thanksgiving.

  6. This looks like something even my kids would eat. I forwarded it to my husband, the cook!

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