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Squash Casserole

Photo: Iain Bagwell; Styling: Amy Burke
Hands-on time 40 mins
Total time 1 hr, 15 mins
Yield Makes 8 to 10 servings
Why limit French fried onions to green bean casserole?  We love them on this cheesy squash casserole, too.

Ingredients

  • 4 pounds yellow squash, sliced
  • 1 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
  • 2 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

How to Make It

  1. 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.