Squash casserole, Dallas cafeteria style
Adapted from The Dallas Morning News by Lisa Fain
medium yellow onion, diced
yellow squash (about 4-5, depending on size), cut into half-moons
Preheat the oven to 350°F.
In a large cast-iron skillet, melt the butter on medium-low heat. Once melted, pour half the butter into a bowl, and set aside, leaving the rest in the skillet.
Add the onions to the skillet, and while occasionally stirring, cook until softened and fragrant, about 5 minutes.
Add the squash to the skillet, and while occasionally stirring, cook until the squash is softened, and any liquid released by the squash has evaporated, about 10 minutes.
Season the squash with the salt and pepper, then stir in the half-and-half until well blended. Stir in half of the crushed crackers until well blended, then taste and adjust seasonings if needed.
Evenly sprinkle the remaining crushed crackers on top, then drizzle the remaining melted butter over the crackers.
Bake uncovered in the skillet (or you can trasnfer it to a greased baking dish, if you prefer) at 350°F for 25-30 minutes or until lightly browned. Serve warm.
Squash casserole, Dallas cafeteria style | www.homesicktexan.com