SOUTHERN SQUASH CASSEROLE

When MY FAVORITE AUNT moved in with her new husband, I was devastated. I was only about 13 years old. This meant that I had become so close to her that she was truly one of my favorite people in the whole world. It took me several months to get over the shock of not being able to walk down the street to see her at any time. My grandparents lived there and she stayed with them until she got married.She and her new husband had moved south, almost six hours away from us.
The first summer she was away, my mother called her and told her how much she missed her. My aunt let me come and I couldn’t have been more excited to spend a few weeks with her. I didn’t care what we did as long as I could spend time with her.
While I was there, she taught me some of the recipes her new mother-in-law had shared with her.One of them was this pumpkin casserole which was to die for. It was like this recipe from Group Recipes. It was one that I carried with me and that I still use today with my own family.

Ingredients

• 2 pounds yellow squash, sliced ​​
• 1/4 cup Land O’ Lakes butter + a little more for topping
• 1 large onion, chopped
• 1 egg, beaten
• 1/2 teaspoon Morton salt
• 1/2 teaspoon black pepper
• 1 cup grated Kraft Sharp Cheddar cheese
• 3/4 cup crackers, crushed (regular, not whole)
• Additional crackers for garnish. Ritz works great

  Instructions

Cook squash and onions until soft; drain well.
Add butter, cheese, grated crackers, egg and salt.
Pour into a well-greased baking dish or homemade casserole dish.
Top with Ritz crackers or regular cracker crumbs and sprinkle with butter.
Bake at 375 for about 20-25 minutes, or until the cookies start to brown.

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