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Course : Side Dish
Type of Prep : Bake, Casserole
Cuisine : Southern
 
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Squash Casserole With Onions

From Diana Rattray,
Your Guide to Southern Food.
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Scroll down to see more summer squash casserole recipes.

INGREDIENTS:

  • 4 to 5 slices loaf bread, toasted and crumbled
  • 2 pounds yellow squash, or about 4 cups frozen cooked
  • 1/2 cup chopped onion
  • salt and pepper, to taste
  • 4 tablespoons butter
  • 2 tablespoons sugar
  • 1/2 cup mayonnaise
  • 1 egg, beaten
  • 1/2 cup chopped bell pepper, sautéed until tender
  • 1 jar (4 ounces) chopped pimiento, drained
  • 1 cup shredded Cheddar cheese

PREPARATION:

Boil squash and onion until done; drain and mash. Add salt, pepper, butter, sugar, mayonnaise, beaten egg, green pepper, pimiento, toasted bread crumbs and half of the Cheddar cheese. Mix all together and put in buttered baking dish. Sprinkle remaining cheese on top and cook at 350° until cheese melts and browns (about 30 minutes).

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