Squash Casserole

Photo by Chad Y.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    pounds yellow squash, sliced

  • 1

    large sweet onion, finely chopped

  • 1

    cup (4 oz.) freshly shredded Cheddar cheese

  • 1

    cup mayonnaise

  • 2

    tablespoons chopped fresh basil

  • 1

    teaspoon garlic salt

  • 1

    teaspoon freshly ground pepper

  • 2

    large eggs, lightly beaten

  • 2

    cups soft, fresh breadcrumbs, divided

  • 1 1/4

    cups (5 oz.) freshly shredded Parmesan cheese, divided

  • 2

    tablespoons butter, melted

  • 1/2

    cup crushed French fried onions

Directions

1. Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well. 2. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish. 3. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture. 4. Bake at 350° for 35 to 40 minutes or until set.

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