From Aunt Deb’s recipe box
This recipe was written out three separate times in the box, so I knew I had to make it before squash season was over. When it comes to summer vegetables I am usually the type to either just stick it on the grill or sauté in a pan, because who wants to turn the oven on in the summer? Apparently I have been missing out, because this casserole is good!
Start with slicing some yellow squash. I bought about a pound at the farmers market, so I halved the recipe.
The recipe says to cook for 10-15 minutes, but I didn’t want mine to get too mushy so I boiled in salted water for 5 minutes.
Then combine the mayo, cheese, onion, egg, salt, and pepper together. I did this right in the casserole dish and didn’t bother with greasing it, which turned out fine. Drain the squash and add that to the party too.
Top with the breadcrumbs and butter.
And bake for 30 minutes or until browned and delicious looking at 350 degrees.
Makes a great summer side dish for anything grilled, we had ours on the side of steak frites.
Posh Squash
Recipe by
Servings
4-6 servings
Prep time
10 min
Cooking time
30 minutes
Calories
who’s counting?
Ingredients
- 2 lbs yellow squash, sliced
- 1 cup mayo
- 1 cup grated parmesan cheese
- 1 small onion, chopped
- 2 eggs
- salt and pepper
- 1/2 cup bread crumbs
- 1/4 cup melted butter
Directions
- Preheat oven to 350 degrees
- Cook sliced squash in salted boiling water for 5 minutes, drain well
- Mix together mayo, parmesan, onion, eggs, and salt/pepper
- Add the drained squash and mix
- Top with the breadcrumbs and butter
- Bake for 30 minutes
Family Tree Recipes 
Leave a comment