a little of each

From “Paula Deen & Friends Cookbook.” Serves eight.

This side dish was served with the grilled pork tenderloins for Nana Betty’s birthday in 2005.

Ingredients

6 medium summer squash
1 small onion, chopped
1 ½ cups sharp cheddar cheese, grated
½ cup mayonnaise
10 soda crackers, crumbled

1 egg, lightly beaten

2 Tbl butter, melted

salt and pepper

Directions
Preheat oven to 350 degrees. Spray an 8 inch square dish with vegetable oil cooking spray. Cut the squash into ¼-inch slices. Place the squash and onion in about 2 inches of salted water in a medium saucepan. Bring to a rolling boil, then reduce the heat to medium-low and simmer until the squash is very tender, about 10 – 12 minutes. Drain the squash. In the same pot, mash the squash and onion with a fork; you should have about 2 cups of cooked squash. Add ½ cup of the cheese, the mayonnaise, and the crumbled soda crackers. Stir in the egg and butter. Taste; add salt and pepper as needed. Pour into prepared baking dish. Top with remaining 1 cup of cheese. Bake for 25 minutes, or until the cheese is melted and the casserole is bubbly.