Description

If you're from the South—and especially if you have a vegetable garden—summer isn't complete without plenty of servings of buttery, cheesy yellow squash casserole with crispy breadcrumb topping. But really, summer squash casserole is a favorite all year round, and it's as welcome on a holiday table as it is for family meals and potlucks.

Directions

1. Gather the ingredients. Preheat the oven to 350 F.
2. Slice the squash and place it in a medium saucepan (no need to peel or remove the seeds). Cover the squash with water and add 1 teaspoon of kosher salt. Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan; continue to cook until tender, about 10 to 15 minutes.
3. Meanwhile, peel and finely dice the onion.
4. Drain the squash thoroughly; return it to the saucepan, and mash it. Taste the squash and add salt and pepper, if desired.
5. In a bowl, whisk the egg and sugar lightly. Add the mayonnaise, diced onion, 1/2 cup of the cheddar cheese, and 2 tablespoons of the melted butter. Stir to blend thoroughly.
6. Stir the mashed squash into the egg and mayonnaise mixture.
7. Butter a 1-quart casserole or baking dish. Spoon the mixture into the prepared casserole.
8. Top the casserole with the remaining 1/4 cup of shredded cheese.
9. Toss the breadcrumbs with the remaining 2 tablespoons of melted butter and then sprinkle them over the casserole.
10. Bake until bubbly and lightly browned, about 40 to 45 minutes. Serve squash casserole hot.