Recipe: Yellow Squash Casserole

I am not usually a big fan of the generic casserole with loads of cheese and cream-of-something soup. However, this one doesn't have too many ingredients to cover up the principal veggie, and the way it makes usually bland yellow squash taste so creamy and flavorful wins me over time.

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.

Squash Casserole

2 cups cooked and drained yellow squash

1 cup cream corn

1 medium onion, diced

2 tablespoons butter

2 eggs

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.