Squash Casserole

• 3 pounds yellow squash, cut into 1/4-inch-thick rounds
• 1 small onion, chopped
• 4 1/2 teaspoons salt
• 16 saltine crackers, divided
• 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided
• 1/2 cup HELLMANN'S or Best Foods Real Mayonnaise*
• 1 large egg, lightly beaten
• 2 tablespoons butter, melted
• 1/4 teaspoon pepper
• 1/8 teaspoon salt

1. Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well; mash mixture with a fork.
2. Preheat oven to 350u0b0. Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
3. Crush remaining 6 crackers, and sprinkle over squash mixture; top with remaining 1 cup cheese.
4. Bake, uncovered, at 350u0b0 for 30 minutes or until cheese is melted and mixture is bubbly.
5. *1/2 cup HELLMANN'S or Best Foods Light Mayonnaise may be substituted.
6. Note: To make ahead, prepare recipe as directed through Step Cover and chill 8 to 24 hours. Let stand at room temperature 30 minutes. Uncover and proceed with recipe as directed.

yellow squash, onion, salt, crackers, cheddar cheese, hellmann, egg, butter, pepper, salt

Taken from www.myrecipes.com/recipe/squash-casserole-9 (may not work)