Cheese & Yellow Squash Casserole

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

Ingredients Nutrition

Directions

  1. Coat baking dish lightly with butter.
  2. Grate all the cheese, then save a small amount aside to sprinkle on top of the casserole.
  3. Cut the squash into medium thin slices, the onion in very thin slices.
  4. Cook squash/onion the following way: place cut squash and onion in a pan of cold water. Bring to a boil, then immediately remove from stove and drain well.
  5. Combine squash/onion with most of the shredded cheese, 1/2 stick of butter, 1 cup of seasoned bread crumbs. This will form a thick "pasty" mixture.
  6. Add 1 beaten egg (or substitute). If mixture is too runny, add a little more bread crumbs. If too dry, add a little milk.
  7. Add to mixture a heavy "dash" of Worcestershire, 1/2 to 1 tsp of sugar (to taste), a dash of Tabasco sauce, a good dash of garlic powder, then salt and pepper to taste. Mix well.
  8. Spoon mixture into the buttered baking dish. Sprinkle top lightly with bread crumbs and the small amount of grated cheese that was set aside. Cut small amount of butter into a few thin slices and "dot" on top of casserole.
  9. Bake at 350 degrees F for 35 minutes. Let cool slightly before serving to "set" the casserole.
Most Helpful

My family and I really enjoyed this dish. But next time I will have less bread crumbs on top. I did add one chopped green bell pepper to it. Which was great.

Kim July 16, 2001

Um... Maybe it's just me, but I'm not a big fan of the squash. I've tried Yukon Gold Potatoes in something similar with good results. I think either good fresh corn or eggplant (substitute mozerella or swiss for the cheddar) would work in equivelant amounts.

rouxdog August 10, 2001

WOW what a great recipe!! I served it to my family and even those who didn''t like squash loved it!! Thanks so much for the great recipe!!

regan moore June 14, 2001