Mom’s Green Beans
6 bacon strips, cut into 1/2-inch pieces
2 pounds fresh green beans
3 Tbsp. brown sugar
1/2 cup water
In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp, about 5 minutes. Add the beans, brown sugar and water. Stir gently; bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, about 15-20 minutes. Remove to a bowl with slotted spoon.
3 lbs. yellow squash, sliced
5 Tbsp. butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 tsp. sugar
1 tsp. salt
About 20 round butter crackers, crushed (about 3/4 cup)
Cook squash in enough boiling water to cover 8 to 10 minutes or until tender.
Drain well and gently press between paper towels.
Melt 4 Tbsp. butter in skillet over medium-high heat; add onion, and cook 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 Tbsp. of 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.