Aunt Fannie S Summer Squash Casserole Recipe

Ingredients for Aunt Fannie S Summer Squash Casserole

• Summer Squash
• 1/2 medium yellow onion, chopped
• 1 cup (2 sticks) unsalted butter, melted
• 2 large eggs
• 1/4 cup granulated sugar
• Saltine Crumbs
• 1 teaspoon salt
• Black Pepper

How to Make Aunt Fannie S Summer Squash Casserole

1. Wash and halve 3 medium summer squash lengthwise. Slice into 1/4-inch thick rounds.
2. In a medium saucepan, combine the squash slices with 1/2 medium yellow onion, chopped, and enough water to barely cover. Bring to a boil, then reduce heat and simmer until the squash and onion are tender, about 10-15 minutes.
3. Drain the squash and onion thoroughly in a colander. Press out any excess liquid using the back of a spoon.
4. Mash the cooked squash and onion with a potato masher until mostly smooth but still slightly chunky.
5. In a large bowl, combine the mashed squash mixture with 1/2 cup (1 stick) melted butter, 1 cup crushed saltine crackers, 2 large eggs, 1/4 cup granulated sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine.
6. Pour the mixture into a greased 9x13 inch baking dish.
7. Dot the top with the remaining 1/4 cup (1/2 stick) melted butter and sprinkle with an additional 1/4 cup crushed saltine crackers.
8. Bake in a preheated oven at 375°F (190°C) for 45-60 minutes, or until the top is golden brown and bubbly.
9. Let cool slightly before serving. Enjoy!