Turkey day is almost here

I am so excited Thanksgiving is almost here. I love Thanksgiving more than any other holiday, and I am so happy that we are starting to celebrate a week early this year. Of course I started a long time ago...my Thanksgiving decorations have been up since before Halloween. This week we are having two Thanksgiving meals, one Wednesday for the whole company, and a potluck on Thursday with my new program. I am a sucker for potlucks, I just love them (when I know the people cooking at least), so I have to participate. This one is great because management is buying almost everything, turkey, drinks, rolls, some sides, all we bring are other sides and desserts. I have decided to make my aunt's squash casserole that she has made for years and I have made before. I loved this even before I knew what yellow squash was.

SQUASH CASSEROLE

MAKES 8 SERVINGS

PREP: 20 MIN., COOK: 20 MIN., BAKE: 35 MIN.

3 pounds yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped (about ½ cup)
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
¼ cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about ¾ cup)

COOK squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

MELT 4 tablespoons butter in skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

MELT remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.

BAKE at 350° for 30 to 35 minutes or until set.

So yummy!!