Summer Squash Casserole w/nuts, GF

By MaryEllen

"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 breadcrumbs, crushed crackers or cheese for the topping."

Ingredients

• 1 1 1
• 455 455 455 g summer squash, sliced
• 55 55 55 g butter
• 35 35 35 g chopped green bell pepper
• 10 10 10 g white sugar
• 85 85 85 g chopped onion
• 1 1 1 egg
• 120 120 120 ml mayonnaise
• to and pepper to taste
• 55 55 55 g shredded Cheddar cheese
• 55 55 55 g pecans, chopped
• 55 55 55 g breadcrumbs

Details

Adapted from yummly.com

Preparation

Step 1

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 breadcrumbs. Dot with the reserved butter.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.