Friday, August 8, 2014

YELLOW SQUASH CASSEROLE

4 lb yellow squash, sliced
1 large sweet onion, chopped fine
1 cup shredded Cheddar cheese
1 cup light mayonnaise
1 tsp basil
1 tsp garlic powder
1 tsp freshly ground black pepper
2 large eggs, lightly beaten
2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
2 tbsp butter, melted
1/2 cup crushed French fried onions

Preheat oven to 350 degrees.

Cook the squash and onion in just enough boiling water to cover for 8 minutes or until tender; drain well.

Combine the squash and onion with the Cheddar cheese, mayonnaise, basil, garlic powder, pepper, eggs, half the bread crumbs, and 3/4 cup of the Parmesan cheese.

Lightly grease or spray with a nonstick cooking spray a 9 x 13-inch baking dish or pan. Spoon the squash mixture evenly into the pan.

Stir the melted butter into the French fried onions, remaining bread crumbs and Parmesan cheese. Sprinke mixture over the squash mixture.

Bake at 350 degrees for 35 to 40 minutes.


Note: This is my version of a recipe I got from Southern Living Magazine a few years ago.

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