Ray's Killer Creek Squash Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This was published in our local paper today. I tried it, and it is amazing! Wouldn't change a thing! Ingredients:
5 lbs yellow squash (cut into 1/4 inch slices) |
3 cups mayonnaise |
1 cup onion (yellow, diced) |
6 eggs |
3/4 lb butter (3 sticks melted) |
1/4 lb cheddar cheese (grated) |
1 teaspoon sugar (granulated) |
1 teaspoon salt |
1 teaspoon pepper (black ground) |
1 cup onion (french's french fried) |
Directions:
1. Preheat oven to 350 degrees. Lightly grease a 10x15 roasting pan.
2. In a large bowl, combine squash, mayonnaise, onion, eggs, butter, cheese, sugar, salt and pepper. Mix thoroughly and purn into prepared pan.
3. Bake 30 minutes or until casserole is bubbling. Sprinkle fried onions evenly over the casserole and continue baking 5 minutes or until the top of the casserole is golden brown.
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