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.
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.
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,


Yields 8-10

Squash Casserole

15 minPrep Time

PT30-35MCook Time

45 minTotal Time

Save Recipe


  • 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


  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.