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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Squash Casserole II Recipe

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This recipe for Squash Casserole II is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb. yellow squash, sliced
1 large sweet onion, finely chopped
1 cup (4 oz.) freshly shredded Cheddar cheese
1 cup mayonnaise
2 tbsp. chopped fresh basil
1 tsp. garlic salt
1 tsp. freshly ground pepper
2 large eggs, lightly beaten
2 cups soft, fresh breadcrumbs, divided
1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
2 tbsp. butter, melted
1/2 cup crushed French fried onions
Directions:
Directions:
Preheat oven to 350º. Cook yellow squash and sweet onion in boiling water to cover in a Dutch over 8 minutes or just until vegetables are tender; drain squash mixture well.

Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13x9" baking dish.

Stir together melted butter, French fried onions and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.

Bake at 350º for 35 to 40 minutes or until set.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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