Summer Squash Casserole with Nuts
Source of Recipe
BBR
Recipe Introduction
Summer Squash Casserole with Nuts
SUBMITTED BY: Paula
"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."
Original recipe yield:
8 to 10 servings
List of Ingredients
1 pound summer squash, sliced
1/4 cup butter
1/4 cup chopped green bell pepper
1 tablespoon white sugar
1/2 cup chopped onion
1 egg
1/2 cup mayonnaise
salt and pepper to taste
1/2 cup shredded Cheddar cheese
1/2 cup pecans, chopped
1/2 cup bread crumbs Recipe
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.
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