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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Broken Arrow, Oklahoma, Gail Smrtic shares this colorful casserole that makes the most of fresh summer squash. A handful of chopped pecans adds a nutty crunch to the creamy side dish. Ingredients:
3 cups sliced yellow summer squash |
2 tablespoons water |
1/2 cup finely chopped green pepper |
1/2 cup finely chopped onion |
1/2 cup chopped pecans |
1/2 cup mayonnaise |
2/3 cup shredded cheddar cheese, divided |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain well. Stir in the green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper.
2. Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 6 servings.
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