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Summer Squash Casserole Recipe

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This recipe for Summer Squash Casserole, by , is from Del Webb Cane Bay, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Toni Skidmore


2 – 2 1/2 pounds yellow squash (optional - can replace some squash with zucchini)
1 medium onion
6 tablespoon butter, divided
2 – 3 cloves garlic, minced
2 eggs
1 cup mayonnaise (Hellman’s or Dukes)
2 cups cheddar cheese, grated (medium or sharp, freshly grated is best)
Salt and pepper to taste
¾ - 1 cup Panko bread crumbs
French fried onions (optional)
Cut squash and onion into ½ inch cubes.

Melt 4 tablespoon butter in frying pan. When butter is melted, add squash and onions to pan. Cook for 8 – 10 minutes, stirring occasionally, until onion and squash are tender. Add minced garlic near the end of the squash cooking time; cook for 1 more minute.

Mix lightly beaten eggs, mayonnaise and 1 – 1 ½ cups of the grated cheese in a large bowl. Add salt and pepper to taste. Add squash and onion and mix well.

Butter a casserole pan (at least 8x8 or larger). Pour mixture into casserole pan.

Melt the other 2 tablespoon butter in the frying pan. Add Panko crumbs and brown. Top casserole with Panko crumbs and remaining grated cheese. * Optional – add French fried onions, crumbled on top.*

Bake in 350 degree oven for 30 – 40 minutes, until set.

Personal Notes:
Personal Notes:
**Recipe can easily be enlarged by half or doubled to feed more. Add additional cooking time.




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