Prep 20 mins
Cook 30 mins
Found this recipe in Southern Living years ago. Good all year long, but when I can locate good yellow squash in the winter, it's one of my favorite dishes for Thanksgiving or Christmas.
- 2 lbs yellow squash, cut into 1/4-inch slices
- 1⁄2 cup water
- 1⁄2 teaspoon salt
- 1 cup chopped onion
- 1 cup chopped sweet red pepper
- 1⁄4 cup butter, melted
- 1 egg, beaten
- 1 cup shredded cheddar cheese
- 1 (8 ounce) can water chestnuts, drained
- 2⁄3 cup mayonnaise
- 2 teaspoons sugar
- 1⁄4 teaspoon black pepper
- sweet red pepper ring (to garnish)
- fresh parsley (to garnish)
- Combine squash, water, and salt in a medium saucepan; bring to a boil.
- Cover, reduce heat, and simmer 10 minutes until squash is tender.
- Drain well and set aside.
- Saute onion and red pepper in butter until crisp-tender, about 3 minutes.
- Combine vegetables and remaining ingredients.
- Spoon into a lightly greased 12 x 7 x 2 baking dish.
- Bake at 350F for 30 minutes or until bubbly. Garnish.
- To make ahead: Prepare, cover, and chill up to 2 days.
- Remove from refrigerator, let stand 30 minutes, and bake as directed.