Categories: Thanksgiving, potluck, tried and true

Ingredients

• 2 pounds yellow squash, thinly sliced
• 1 large onion, finely chopped
• 4 tablespoons butter
• salt
• pepper
• 1/2 cup cracker crumbs (saltine or Ritz)
• 1/2 cup heavy cream
• 1 cup cheeses, shredded (mix of cheddar and mozzarella)
• 1 cup cheddar cheese for covering the top
• 1/2 cup pecans, finely chopped

Directions

1. Preheat oven to 350 degrees.

2. Sauté the onion with salt and pepper in one tablespoon of butter in a large pan.

3. When the onion is softened and browned, add the rest of the butter and the squash.

4. Cover and cook on low heat, stirring every minute or two.

5. When the squash is softened, add more salt and pepper to taste.

6. Stir the cracker crumbs, heavy cream, and cheeses into the squash.

7. Pour the mixture into a buttered baking dish (9-inch square or round). (If you double the recipe, use a bigger baking dish so that the squash stays shallow.)

8. Sprinkle with the cheddar cheese and pecans.

9. Bake uncovered at 350 for 20 minutes, until the milk is absorbed, the squash is bubbly, and the cheese is melted.

10. Remove from the oven, let stand 5 minutes, then serve hot.

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