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Ingredients
| summer squash: 1 lb (sliced) |
| salted butter: 1/4 cup |
| green bell pepper (chopped): 1/4 cup |
| granulated sugar: 1 Tbl |
| onions (chopped): 1/2 cup |
| eggs: 1 |
| regular mayonnaise: 1/2 cup |
| salt (to taste) |
| black pepper (to taste) |
| cheddar cheese (shredded): 1/2 cup |
| pecans: 1/2 cup (chopped) |
| bread crumbs: 1/2 cup |
Summer Squash Casserole with Nuts
Credit: AllRecipes
User rating:
"This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping."
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Prep Time
30 min -
Cook Time
40 min -
Servings
9 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
- Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.