Summer Squash Casserole with Nuts recipe

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Ingredients

1 pound summer squash, sliced
¼ cup butter
¼ cup chopped green bell pepper
1 tablespoon white sugar
½ cup chopped onion
1 egg
½ cup mayonnaise
salt and pepper to taste
½ cup shredded Cheddar cheese
½ cup pecans, chopped
½ cup bread crumbs

Nutrition Info

249.6 calories
carbohydrate: 9.9 g
cholesterol: 45.5 mg
fat: 22.2 g
fiber: 1.6 g
protein: 4.5 g
saturatedFat: 6.7 g
servingSize: -
sodium: 197.9 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.

  3. Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.

  4. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Recipe Yield

8 to 10 servings

Recipe Note

This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.

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