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Post by sassylady on Aug 23, 2010 13:00:38 GMT -7
Summer Squash Casserole
2 lbs. yellow squash, sliced 3-4 tbsp. butter 1/2 c. onion, chopped 1/2 c. bell pepper, chopped 1/2 c. grated cheddar cheese 1/2 c. mayonaise 1 tsp. sugar 1 egg, beaten parsley, chopped or jar is fine (for color) saltine crackers, crushed salt & pepper
Cook squash in boiling salted water until tender 5-7 minutes. Drain well. Saute onions and bell pepper in butter until tender. Combine with drained squash. Fold in cheese, Mayo, sugar, egg, salt and pepper. Pour into lightly greased 1 1/2 casserole dish. Top with crackers and parsley. (I crush my crackers with the parsley)
Bake uncovered for 30 minutes in preheated 350 oven. This casserole can be frozen. I don't use as much butter to saute onions & peppers; and I add more cheese..love cheese. You can also use bread crumbs if you don't have the saltines.
Recipe from Betty Crocker on line.
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