Prep 15 mins
Cook 30 mins
I clipped this recipe from The Charlotte Observer in 1996. From that time until now, this remains my ultimate crowd-pleaser squash casserole recipe.
- 1 cup mayonnaise (low-fat is fine)
- 1 small onion, chopped
- 1⁄2 teaspoon salt
- 3⁄4 cup parmesan cheese
- 2 eggs, lightly beaten
- 1⁄4 teaspoon pepper
- 2 lbs yellow squash, cooked just till tender & drained
- 1⁄2 cup breadcrumbs (crumbled Ritz cracker crumbs is okay)
- 1 tablespoon melted butter
- Mix mayonnaise, onion, salt, cheese, eggs and pepper.
- Add squash to mixture and stir gently.
- Pour into a greased 1 1/2 quart casserole dish.
- Mix bread crumbs and melted butter; sprinkle over casserole.
- Bake at 350 degrees for 30 minutes or until nicely browned and set.
I added a cup of shredded cheddar. This could use more cheese and less eggs. Not much of what I was expecting.
I had a bag of fresh yellow squash and wanted to try a new recipe. I liked that there was not bread or corn bread in it to make it heavy. I made it as written except I added some grated cheese (left over from last night) to the Parmesan. I used light mayo and used Ritz cracker crumbs. Instead of butter, I sprayed the crumbs with Pam. The subtle flavor of the squash and Vidalia onions was not over whelmed by the sauce. It received good reviews from my family and they are not squash fans. They all said be sure and make that again. High praise indeed.
Delicious! I made this as written, but added just a little extra parmesan cheese. It baked up very nicely; not to watery and not too dry. Great use for summer squash. I may a zucchini in next time for some color. Thanx!