Aunt Helen's Microwave Squasherole

Mmmm... squash casserole. But who wants to turn your oven on when it's blazing hot outside? Or what if your oven is already full with some other delicacy? Or what if you don't have the one hour it might take for regular squash casserole once you've prepped it and let it do it's thing in the oven? Enter: the Squasherole... all done in the microwave! This is my husband's great aunt's recipe, and it's in the family cookbook. It's a bit different than regular squash casserole--the squashes are a bit more distinct, and the flavor is a touch more tangy/sweet. I like it with half zucchini and half yellow squash. My husband isn't a huge fan of the usual squash casserole, but he loves this version. Try it!

Microwave Squasherole

~From the Cross Clan Cookbook ☺

• 2 T. butter
• 1/4 c. buttery cracker crumbs
• 1/4 c. broken pecan pieces (don't omit--they are WONDERFUL in this)
• 2 T. water
• 1 pound summer squash, cut up (I like the peel on--it's prettier; I typically cut them into 3/4-inch pieces or thereabouts)
• 1/4 c. mayonnaise (can use low-fat)
• 1 egg, beaten
• 1/2 c. shredded Cheddar cheese
• 2 T. butter, melted
• 1 1/2 t. sugar
• 1/2 t. instant/powdered onion

1. In a 1-quart casserole dish, microwave butter 1/2 minute or so until melted. Add cracker crumbs and pecans. Microwave 2 minutes on high. Stir and remove from casserole dish.
2. In same casserole dish, put water and squash. Cover and microwave 8-10 minutes on high; drain and put back in casserole dish.
3. Mix remaining ingredients. Add to drained squash. Microwave 4 minutes on low; stir. Add crumb topping. Microwave 2-4 minutes on low until center is set. Let stand 5 minutes before serving.

~Serves about 4; can be doubled