Monday, October 20, 2014

SQUASH CASSEROLE WITH FRENCH FRIED ONIONS

4 pounds yellow squash, sliced
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
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

. 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.

I got this recipe from a Southern Living magazine about 3 or 4 years ago.


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