Prep 15 mins
Cook 40 mins
From a wonderful Southern cook, who lived to 100. She must have done something right!
- 1 1⁄2 lbs yellow squash
- 1⁄2 cup butter
- 1 tablespoon sugar
- 1⁄2 cup mayonnaise
- 1⁄2 cup onion, chopped
- 1⁄2 cup green pepper, chopped
- 1⁄2 cup pimiento
- 1 egg
- salt & pepper
- 1⁄2 cup sharp cheddar cheese, grated
- 1⁄2 cup dry breadcrumbs
- Perheat oven to 350 degrees.
- Cook squash until just tender, and drain.
- Combine remaining ingerdients (except cheese and bread crumbs). Blend well.
- Mix cooked squash with vegetable/egg mixture and place in buttered casserole dish.
- Bake 20 minutes, then top with breadcrumbs and cheese and bake for 20 minutes more.
This was my grandmothers recipe for squash casserole. I lived in the south and had this type of casserole many different ways and this is an authentic jewel! Yum, not lowfat but worth every bite.
I made this for the Make it Healthier challenge. Irene didn't live to be 100 by eating this! Anyway, my low-fat adjustments were: substituting 1 tablespoon butter and 2 tablespoons vegetable broth for the butter, substituting 1/2 cup low-fat mayo and 1/2 cup no-fat Greek yogurt for the regular mayo and 1/2 cup sharp cheddar for 1/2 cup 1.5% cheddar. I added 1/2 cup red pepper instead of the pimientos because I had one in the fridge. I could have added an egg substitute for the egg but I already had eggs I wanted to use up. Probably in part because I added some vegetable broth the result was a bit watery. In general, I thought the taste was a bit bland, so I decided not to give this any stars. My BF, who loves squash, liked this better than I did. I think this would have tasted much better with the full-fat adjustments, so I recommend trying it if it appeals! So sorry I couldn't rate this:(