This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.
Ingredients:
- 1 pound summer squash, sliced
- ¼ cup butter
- ¼ cup chopped green bell pepper
- 1 tablespoon white sugar
- ½ cup chopped onion
- 1 egg
- ½ cup mayonnaise
- salt and pepper to taste
- ½ cup shredded Cheddar cheese
- ½ cup pecans, chopped
- ½ cup bread crumbs
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
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.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Prep time: 30 mins / Cooking time: 40 mins / Total time: 1 hr 10 mins
Serving: 9 / Yield: 8 to 10 servings
Calories: 249.6
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
