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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Found this recipe in Southern Living years ago. Good all year long, but when I can locate good yellow squash in the winter, it's one of my favorite dishes for Thanksgiving or Christmas. Ingredients:
2 lbs yellow squash, cut into 1/4-inch slices |
1/2 cup water |
1/2 teaspoon salt |
1 cup chopped onion |
1 cup chopped sweet red pepper |
1/4 cup butter, melted |
1 egg, beaten |
1 cup shredded cheddar cheese |
1 (8 ounce) can water chestnuts, drained |
2/3 cup mayonnaise |
2 teaspoons sugar |
1/4 teaspoon black pepper |
sweet red pepper ring (to garnish) |
fresh parsley (to garnish) |
Directions:
1. Combine squash, water, and salt in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 10 minutes until squash is tender.
3. Drain well and set aside.
4. Saute onion and red pepper in butter until crisp-tender, about 3 minutes.
5. Combine vegetables and remaining ingredients.
6. Spoon into a lightly greased 12 x 7 x 2 baking dish.
7. Bake at 350F for 30 minutes or until bubbly. Garnish.
8. To make ahead: Prepare, cover, and chill up to 2 days.
9. Remove from refrigerator, let stand 30 minutes, and bake as directed.
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