Squash Casserole II recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

4 pounds yellow squash, chopped
¼ pound butter, softened
1 cup mayonnaise
2 eggs, beaten
1 tablespoon white sugar
3 cups shredded Cheddar cheese
1 cup bread crumbs
1 (6 ounce) can French fried onions

Nutrition Info

1160.5 calories
carbohydrate: 49.5 g
cholesterol: 211.1 mg
fat: 96.6 g
fiber: 7.9 g
protein: 26.3 g
saturatedFat: 37 g
servingSize: -
sodium: 1283.1 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Bring a pot of salted water to a boil. Add squash, cook until tender but still firm. Drain, and transfer to a large bowl.

  3. Add the butter, mayonnaise, eggs and sugar, mix together.

  4. Sprinkle 1/2 bread crumbs on bottom of six quart casserole dish. Pour squash mixture on top and sprinkle with remaining bread crumbs and cheese.

  5. Bake for 20 minutes, top with onion rings and bake for additional 10 minutes.

Recipe Yield

4 to 6 servings

Recipe Note

This is an easy grandma hand-me-down recipe that everyone loves...even non vegetables lovers.

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