Yellow Squash Casserole

LonghornMama's Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 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)

Directions:

1. Combine squash, water, and salt in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 10 minutes until squash is tender.
3. Drain well and set aside.
4. Saute onion and red pepper in butter until crisp-tender, about 3 minutes.
5. Combine vegetables and remaining ingredients.
6. Spoon into a lightly greased 12 x 7 x 2 baking dish.
7. Bake at 350F for 30 minutes or until bubbly. Garnish.
8. To make ahead: Prepare, cover, and chill up to 2 days.
9. Remove from refrigerator, let stand 30 minutes, and bake as directed.