It’s the first weekend in 2018 and I’m counting down the hours to our first vacation of the New Year. I am so excited to be taking some time off because I worked through the entire holiday season.
#squashcasserole
We took several road trips in 2017 and they were great but I’ve been longing for a day at the beach. You would think my bags would packed and sitting at the front door by now, right?

Nope, I haven’t packed a single thing so I’ll be a crazy woman trying to make sure I don’t forget my toothbrush! The good news is that our son will be house sitting so we’ll have backup at the crib. I can’t wait to share all the details. Be sure and follow me on Instagram @mjonesstyle. I’ll be sharing our adventures with you and you won’t want to miss our story.
#squashcasserole
One of my favorite things about vacation is the no cooking, cleaning or anything having to do with work rule but before I hang up my kitchen closed sign I thought you might like this Squash Casserole recipe I prepared for New Year’s Day and since we’ve all made resolutions to eat better in the New Year, I’ve included a lighter version that’s guilt free and the squash makes it even better.

Until next time,

Enjoy!

Yields 8-10

Squash Casserole

15 minPrep Time

PT30-35MCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 3 lbs. yellow squash sliced
  • 5 tablespoons butter or margarine, divided
  • 1 medium onion, chopped
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup mayonnaise
  • 8oz. container sour cream
  • 1tsp. fresh ground pepper
  • 1 1/2 teaspoon salt
  • 20 round buttery crackers, crushed

Instructions

  1. Place squash in boiling water. Cover and let steam for 8 to 10 minutes or just until slightly tender. Drain well. Do not over cook.
  2. Melt 4 tablespoons butter in a skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; add squash. In a separate bowl, add next 6 ingredients. Combine well. Pour over squash and mix gently. Spoon mixture into a lightly greased casserole dish. Melt the remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole. Bake at 350 degrees for 30 to 35 minutes or until golden brown.
  3. Note: A lighter version: reduce butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed.
http://www.mjonesstyle.com/?p=12248


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