Real comfort food. Thanks to my daughter Jamaica for figuring out the squash casserole recipe at the Highland Park Cafeteria. Instead of using cracker crumbs, pick up a box of saltines and crumble them very coarsely so some chunks are still visible in the finished product. 8 servings.
2 lbs yellow summer squash, coarsely chopped (about 6 c)
1/2 c onion, finely chopped
4 T melted butter
2 t sugar
1 t Kosher salt
1/2 t pepper
2 eggs, lightly beaten
1 1/2 c cracker crumbs, coarsely crumbled (made from saltines)
Method: Boil water sufficient to cover the squash in a large saucepan. Dump them in and cook till just tender, about 10 minutes. Drain and cool. Meanwhile, preheat oven to 350 degrees.
Mix beaten eggs, salt, sugar and onion and pour over squash; add melted butter and salt and pepper to taste, then 1 c cracker crumbs. Mix gently to combine, then turn into a lightly greased 3 qt casserole. Cover with additional 1/2 c cracker crumbs. Bake for 20-25 minutes until lightly browned on top.