Squash Casserole

I usually make this for family gatherings and potluck dinners, especially in the Summer when fresh Squash is in abundance from local gardens.

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***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***

Ingredients

2 tablespoons butter, divided

4 small yellow squash (2 lbs.)

1 small onion, diced

½ teaspoon salt

¼ teaspoon pepper

2 eggs

1 cup grated cheddar cheese

¼ cup sour cream

¼ cup mayonnaise

¾ cup crushed Ritz crackers

Directions

Preheat oven to 350°F. Prepare the Stone Rectangular Baker

Melt 1 tablespoon butter in 5 Qt. Brilliance Nonstick Sauté Pan over medium heat.

Use Rapid Prep Mandoline to evenly slice squash and dice onions in seconds, even slices will make cooking in easier.

Add squash and onion to the pan, cooking and stirring for about 10 minutes (or until vegetables are tender).

Remove from heat and season with salt and pepper.

In a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.

Stir the egg mixture into the squash mixture.

Transfer the squash mixture into the prepared Stone Rectangular Baker.

In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter.

Sprinkle buttered cracker crumbs over top of casserole.

Bake for 30-35 minutes, or until casserole is set and topping is golden brown.