Summer Squash Casserole Recipe
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Contributor: |
Contributor: Toni Skidmore
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Category: |
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Ingredients: |
Ingredients: 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.
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Directions: |
Directions: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. |
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Notes: |
Personal
Notes: **Recipe can easily be enlarged by half or doubled to feed more. Add additional cooking time.
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