Squash Casserole

1 Review
ADD YOUR REVIEW
Yield:
8 servings
November 1996
RECIPE BY Southern Living

Ingredients

  • 2 1/2 pounds yellow squash, sliced*
  • 1/2 cup butter or margarine
  • 2 large eggs
  • 1/4 cup mayonnaise
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 (4-ounce) jar diced pimiento, drained
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 10 round buttery crackers, crushed (about 1/2 cup)
  • 1/2 cup (2 ounces) shredded sharp Cheddar cheese

How to Make It

Step 1

Cook squash, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain well, pressing between paper towels.

Step 2

Combine squash and butter in a bowl; mash until butter melts. Stir in eggs and next 7 ingredients; spoon into a lightly greased shallow 2-quart baking dish. Sprinkle with crushed crackers.

Step 3

Bake at 325° for 30 minutes. Sprinkle with cheese; bake 5 more minutes or until cheese melts.

Step 4

*2 1/2 pounds zucchini, sliced, may be substituted.

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Ratings & Reviews

Changed

bitterkritter
December 15, 2016
This recipe was edited or something. It used to have basil in it and fried onions. I made it just six months ago, so it's changed since then. I even have a print out. 4 pounds of sliced yellow squash1 large onion, chopped1 cup of shredded cheddar cheese1 cup of mayonnaise2 TB of basil1 TS garlic salt1 TS ground pepper2 large eggs, beaten2 cups of breadcrumbs1 &1/4 cups parmesan cheese2 TB of melted butter1/2 cup French's fried onionsBake at 350 for 35-40 minutesCook the squash and onions for 8 minutes, boiling. Drain and set aside. Combine this with cheddar cheese, the next five ingredients, 1 cup of breadcrumbs, and 3/4 cup parmesan cheese. Spoon into a 13x9 inch dish. Stir together melted butter, fried onions, and remaining 1 cup of breadcrumbs with 1/2 cup parmesan cheese. Sprinkle over the dish and bake. 

bitterkritter's Review

rebecca
November 25, 2008
This is by far the best squash casserole recipe I've ever had and my guests always ask for this recipe. It is more souffle-ish than most and very light despite the heavy ingredients. It's a keeper and worth the work for special occasions.