Ingredients
1 lb fresh summer yellow squash
1/2 stick unsalted butter, cut into 1/2 inch pieces
1/2 cup shredded American cheese
3 teaspoons sugar
1/2 cup mayonnaise
1/2 teaspoon salt (a bit less)
Ground black pepper, 12 rounds from grinder
1 Egg
1/2 to 2/3 sleeve Keebler club crackers crushed
1/2 stick unsalted butter
Preparation
Heat oven to 350 degrees. Trim and discard ends of squash, cut lengthwise into fourths and crosswise into 1/2 inch pieces. Place squash in a saucepan, cover with water, add a big pinch of salt, bring to a brisk simmer and cook until tender, about 10 minutes. Drain thoroughly. Place saucepan with squash back on stove (with burner turned off) and allow any excess moisture to evaporate (about 1 minute). Stir in 1/2 stick unsalted butter and American cheese (about 8 slices). Mix sugar, mayonnaise, salt and black pepper together and stir into squash mixture. Beat egg into squash mixture and place in a buttered oven proof baking dish (8 X 8 ). For topping: Mix 1/2 stick melted butter with the crushed club crackers together. Sprinkle cracker topping evenly over casserole and bake until squash mixture is firm and top is browned, about 30 0- 35 minutes.
