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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I clipped this recipe from The Charlotte Observer in 1996. From that time until now, this remains my ultimate crowd-pleaser squash casserole recipe. Ingredients:
1 cup mayonnaise (low-fat is fine) |
1 small onion, chopped |
1/2 teaspoon salt |
3/4 cup parmesan cheese |
2 eggs, lightly beaten |
1/4 teaspoon pepper |
2 lbs yellow squash, cooked just till tender & drained |
1/2 cup breadcrumbs (crumbled ritz cracker crumbs is okay) |
1 tablespoon melted butter |
Directions:
1. Mix mayonnaise, onion, salt, cheese, eggs and pepper.
2. Add squash to mixture and stir gently.
3. Pour into a greased 1 1/2 quart casserole dish.
4. Mix bread crumbs and melted butter; sprinkle over casserole.
5. Bake at 350 degrees for 30 minutes or until nicely browned and set.
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