Summer Squash Casserole With Nuts

READY IN: 1hr 10mins
Recipe by Everybody eats when

by Paula

Top Review by AmyZoe

I found this recipe on squashrecipes.net because I needed to do something with my almost free squash. I couldn't even tell you if it was summer squash or what kind, but I read squash are interchangeable in terms of flavor and figured what the heck! I left out the 1/4 cup of butter by mistake and didn't notice it was missing. I used walnuts in place of pecans, probably 1/2 c of bell pepper and 1 c of red onion, and well 2 cups of cheese (oops, I know, a little excessive). Very tasty little number! Thank you for posting this!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
  3. Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
  4. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

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