Squash Casserole

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Description[edit]

Squash Casserole [1] [2] is best in summer when squash is ripe and plentiful.

Ingredients[edit]

  • 2 pounds yellow summer squash, trimmed and sliced 1/4" thick
  • 1/2 small sweet onion, such as Vidalia, peeled and diced
  • 1 tsp salt
  • 1 large egg
  • 1/2 cup mayonaise
  • 1/2 cup grated Cheddar cheese (~2 oz)
  • 1/4 tsp black pepper
  • 1/2 cup butter crackers, such as Ritz, crushed (~12 crackers)

Procedure[edit]

  1. Warm oven to 350 degrees F.
  2. Grease a casserole dish.
  3. Combine sliced squash and the onion in a pan with a cup of water and 1/2 tsp salt.
  4. Cook over medium heat and cover with lid for ~15 min.
  5. Drain and let cool.
  6. Beat squash, achieve a chunky consistency.
  7. Include the egg, mayonnaise, cheese, 1/2 tsp salt, pepper, mixing well.
  8. Evenly distribute this into the greased casserole dish.
  9. Cover with crushed crackers evenly.
  10. Bake for ~30 min.


References[edit]

  1. Yearwood, Trisha Espe. Home Cooking with Trisha Yearwood. Clarkson Potter/Publishers New York. pp. 120. ISBN 978-0-307-46523-8. 
  2. Taste of Home. Taste of Home. 2004. pp. 47. http://www.tasteofhome.com/recipes/Cheesy-Summer-Squash-Caserole.