Summer Squash Casserole with Nuts |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. 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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
3. 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.
4. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
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