Squash Casserole #3
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A home-kitchen version of squash casserole #3, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 lb. yellow squash, sliced
- 1/2 c. chopped onion
- 3/4 c. water
- 3/4 c. shredded Cheddar cheese
- 1/2 c. chopped pecans
- 1/2 c. mayonnaise
- 1/4 c. Tbsp. finely chopped bell pepper
- 1 egg, slightly beaten
- 2 tsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. Ritz cracker crumbs
- 1 Tbsp. butter or margarine, melted
Method
Combine squash, onion and water in saucepan. Bring to a boil; reduce heat and simmer 5 to 10 minutes or until squash is tender. Drain and mash. Combine squash, cheese, pecans, mayonnaise, pepper, egg, sugar and salt, stirring well. Spoon into lightly greased 2-quart casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole. Bake at 350° for 40 minutes or until thoroughly heated. Yield: 6 to 8 servings.
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