4 large yellow squash
1 small onion, chopped
125 ml water 1/2 cup
1 garlic clove, crushed
125 ml cream cheese, at room temperature 1/2 cup
125 ml cheddar cheese, shredded 1/2 cup
1 large egg, lightly beaten
salt & pepper to taste
6 soda crackers, crushed
In a large saucepan; add squash, onion, water and garlic. Bring to boil. Reduce heat, cover, and simmer until squash is tender, about 12 minutes. Drain well in colander. Return vegetables to saucepan and mash with potato masher. Stir in cream cheese, three quarters of grated cheese, egg, salt and pepper.
Pour into lightly greased baking dish. Mix crushed crackers and remaining cheese; tossing to combine. Sprinkle crumbs on top of casserole. Bake in preheated 350 F (180 C) oven for 30 minutes.
Serves 6