Summer Squash Casserole

Ingredients

• 0.3 cup breadcrumbs fresh soft
• 6 tablespoons butter divided
• 2 large eggs lightly beaten
• 1 tablespoon flour all-purpose
• 1 cup mayonnaise 
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 10 oz sharp cheddar cheese shredded
• 2 teaspoons sugar 
• 2.5 pounds to 3 sized squashes yellow sliced

Equipment

• bowl
• plastic wrap
• baking pan
• microwave

Directions

1. Microwave 4 Tbsp. butter in a large microwave-safe bowl at HIGH 1 minute or until melted.
2. Add onion, and cover bowl tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 2 minutes.
3. Uncover, add squash, and cover bowl tightly with plastic wrap, folding back a small edge. Microwave at HIGH 5 minutes or until squash is tender. (Do not drain.)
4. Combine mayonnaise and next 4 ingredients in a large bowl. Stir in squash mixture and cheese.
5. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Cover dish tightly with plastic wrap, folding back a small edge.
6. Microwave at HIGH 10 minutes or until casserole is set.
7. Remove and let stand 10 minutes.
8. Microwave remaining 2 Tbsp. butter at HIGH 1 minute or until melted. Stir together melted butter and breadcrumbs; microwave at HIGH 2 minutes.
9. Sprinkle over casserole.
10. Note: The onion and squash release excess moisture when cooking; do not drain. The flour in the mayonnaise mixture will help absorb the moisture.