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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is now my favorite squash casserole. I don't care much for recipes that are thickened with eggs. They taste too much like quiche to me and have a scrambled egg-like texture. The flavor of the sauce reminds of Campbell's Cream of Celery soup Ingredients:
4 medium yellow squash, cut into half moons, about 1 1/2 pounds before trimming |
1 small onion, slivered, 2 1/2 ounces |
2 stalks celery, finely chopped |
2 tablespoons butter |
1 teaspoon chicken bouillon granules |
1/4 cup hellman's light mayonnaise |
1/4 teaspoon salt |
1/2 teaspoon pepper |
1/8 teaspoon garlic powder |
4 ounces cheddar cheese, shredded |
Directions:
1. Sauté the onion and celery in the butter along with the chicken bouillon granules until the celery and onion are very soft and a little browned, about 20 minutes.
2. Meanwhile, cook the squash in boiling water (or microwave) until tender; drain very well and pat as dry as possible.
3. Combine all of the ingredients in a greased 1 1/2 quart casserole or 6x8 baking dish.
4. Bake at 350º, uncovered, 30 minutes or until nicely browned and bubbly.
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