SUMMER SQUASH CASSEROLE

Ingredients:

• 2 pounds of crookneck yellow squash, washed and unpeeled
• 4 slices of bacon
• 1 cup of chopped Vidalia or other sweet onion
• 1 teaspoon of minced garlic
• 2 tablespoons of butter
• 1 heaping cup of shredded Cheddar cheese
• 2 large eggs, beaten
• 1/4 cup of mayonnaise
• 2 teaspoons of granulated sugar
• Kosher salt and freshly cracked black pepper, to taste
• 1 sleeve of Ritz crackers, crushed
• 3 tablespoons of butter, melted

 How to Make It:

1. Slice the squash into rounds about 1/4 inch in size. 
2. Bring a large pot of water to boil and boiled the squash for about 6-7 minutes or until tender; drain well on paper towels to absorb some of the moisture. Pat with more paper towels to dry.
3. Preheat oven to 350 degrees F. 
4. Butter an 8 x 8 square baking dish or spray with a light coat of non-stick spray; set aside.
5. Chop up bacon and saute in a large skillet until cooked but not crisp. 
6. Add 2 tablespoons of butter and the chopped onion to the skillet, cooking until the onion is tender but not browned. 
7. Add the garlic and cook another minute. Remove the skillet from the heat, add the cooked squash, cheese, eggs, mayonnaise, sugar, a generously sprinkling of salt and pepper. 
8. Turn to coat well.
9. Turn out into the prepared casserole dish. 
10. Combine the crushed crackers and 3 tablespoons of melted butter; sprinkle evenly over the top of the casserole. 
11. Bake uncovered at 350 degrees F for 30 to 35 minutes or until it is set. Doubles great.

*Variations: Can substitute sour cream or Greek yogurt for the mayonnaise. Substitute regular or panko bread crumbs or crushed saltine crackers mixed with the 2 tablespoons of butter, or a package or prepared stuffing mix (like Pepperidge Farm) for the topping.