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.
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- 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)
- 1Combine squash, water, and salt in a medium saucepan; bring to a boil.
- 2Cover, reduce heat, and simmer 10 minutes until squash is tender.
- 3Drain well and set aside.
- 4Saute onion and red pepper in butter until crisp-tender, about 3 minutes.
- 5Combine vegetables and remaining ingredients.
- 6Spoon into a lightly greased 12 x 7 x 2 baking dish.
- 7Bake at 350F for 30 minutes or until bubbly. Garnish.
- 8To make ahead: Prepare, cover, and chill up to 2 days.
- 9Remove from refrigerator, let stand 30 minutes, and bake as directed.
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Nutritional Facts for Yellow Squash Casserole
Serving Size: 1 (190 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 250.8
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 7.8 g
- Cholesterol 61.6 mg
- Sodium 435.0 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 2.3 g
- Sugars 6.7 g
- Protein 6.2 g
The following items or measurements are not included: