Summer Squash Casserole with Nuts

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.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 250 Calories

Ingredients

• 1 egg
• 1 tablespoon white sugar
• salt and pepper to taste
• 1 pound summer squash, sliced
• 0.25 cup butter
• 0.5 cup shredded Cheddar cheese
• 0.5 cup chopped onion
• 0.5 cup bread crumbs
• 0.25 cup chopped green bell pepper
• 0.5 cup pecans, chopped
• 0.5 cup mayonnaise

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Step 3

Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.

Step 4

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.