Be the first to 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).
Related Squash Recipes
Yellow Squash Patties
Yellow Squash Puffs
Squash Souffle
Summer Squash Casserole
Yellow Squash Casserole
Squash Casserole with Chiles
Jo's Squash Casserole
Squash Delight Casserole
Susan's Squash Casserole
Squash Casserole with Bacon
Texas Squash Casserole
Summer Squash Casserole Acadien
Zucchini Squash Casserole
Summer Squash Recipe Index
Zucchini Recipe Index
Side Dish Casseroles
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
