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
- 0.25 cups butter
- 0.25 cups chopped green bell pepper
- 1 tablespoon white sugar
- 0.5 cups chopped onion
- 1 egg
- 0.5 cups mayonnaise
- salt and pepper to taste
- 0.5 cups shredded Cheddar cheese
- 0.5 cups pecans , chopped
- 0.5 cups bread crumbs
Instructions
-
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.
Nutrition Facts
Per serving
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