My mom made a squash casserole regularly growing up, but the cream corn in this recipe made it the special-occasion squash casserole. Now I only make this one. My memory of the taste even convinced me to break my preference for seasonal eating to make a giant recipe of the crowd-pleaser -- half for community group everything-but-turkey Thanksgiving dinner and half for a dinner to serve residents of a low-income housing facility.
2 cups cooked and drained yellow squash
1 cup cream corn
1 medium onion, diced
2 tablespoons butter
1 tablespoon sugar
1 cup grated cheddar cheese
Salt and pepper to taste
1 ½ cups breadcrumbs or cracker crumbs (I like Kashi 7-grain TLC crackers), optional
Sauté onion with butter until tender. Mix everything together. Pour into a casserole dish and addcrumbs. Bake at 350 degrees for 45 minutes.