Nearly every major Jewish holiday in recent years we’ve spent with my best friend Wendy Vitale and her family. She is like mishpachah because she grew up in Birmingham, where I worked as a daily newspaper journalist early in my career. Her kids and mine grew up together.
I love her casseroles, including this one from her aunt. Really most of Wendy’s dishes are delish, but anything with vegetables seems healthier to me (even if it’s only an illusion in this case).
3 pounds yellow squash
1 large grated onion
½ cup Ritz cracker crumbs plus extra for topping
2 large eggs
1 stick butter or margarine
1 tablespoon sugar
1 teaspoon salt
½ teaspoon pepper
Preheat oven to 375 F.
Wash and cut squash. Boil with onions until tender. Drain and mash. Add remaining ingredients except ½ of butter and extra crumbs.
Melt remaining butter. Pour mixture into baking dish. Pour extra butter over mixture. Sprinkle additional cracker crumbs on mixture. Bake for 1 hour
Roni Robbins is Associate Editor of the AJT.