Squash Casserole
"Don't know what side dish to serve at the Thanksgiving or Christmas table? Look no longer! Don't second guess the water chestnuts; they add wonderful crunch. If you really don't like them, skip them...still good."
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 lbs yellow squash, cut 1/4 inch slices
- 1⁄2 cup water
- 1⁄2 teaspoon salt
- 1 cup onion, chopped
- 1 cup sweet red pepper, chopped
- 1⁄4 cup butter
- 1 egg, beaten
- 1 cup cheddar cheese, shredded
- 1 (8 ounce) can sliced water chestnuts, drained
- 2⁄3 cup mayonnaise
- 2 teaspoons sugar
- 1⁄4 teaspoon pepper, black or 1/4 teaspoon cayenne
directions
- In a saucepan combine squash, water and salt; bring to a boil.
- Cover, reduce heat and simmer 10 minutes or until tender; drain well (press lightly with back of spoon). Set aside.
- Saute chopped onion and red pepper in butter until tender-crisp (about 3 minutes).
- Combine vegetables with egg, cheddar cheese, water chestnuts, mayonnaise, sugar, and pepper.
- Spoon into a lightly greased 12 x 7 x 2 inch baking dish.
- Bake at 350 degrees Fahrenheit for about 30 minutes.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
