Choose the Right Squash Start with fresh, light-colored squash -avoid overly dark yellow ones as they tend to be older and tougher. Wash them, trim the ends, slice them lengthwise, and boil in a large pot of water until tender.

Drain Thoroughly Once the squash is fork-tender, drain it well using a colander. This step is crucial to keep your casserole from becoming watery.

Sauté the Aromatics In a skillet, melt ½ stick of salted butter. Add the chopped onion and bell pepper and sauté until tender and fragrant.

Build the Base In a large mixing bowl, combine: 1 cup of mayonnaise 2 eggs Freshly ground black pepper 1½ cups of processed cheese cubes

Mix well, then gently fold in the hot, drained squash. The heat will begin melting the cheese, turning the mixture rich and creamy.

Add the Flavor Boosters Pour the sautéed onions and bell peppers (with the butter) into the squash mixture and stir well to combine.

Assemble the Casserole Transfer the mixture to a 9×13 ungreased casserole dish, spreading it evenly.

Make the Crunchy Topping Finely crush one sleeve of round crackers. Mix with ½ stick of melted salted butter until well coated. Sprinkle this buttery topping over the entire surface of the casserole – don’t forget the corners!

Bake to Golden Perfection Preheat your oven to 350°F and bake for 35–40 minutes until bubbly and golden brown on top.