Summer Squash Casserole

We went down to the farmer’s market this morning. The girls want a dog. (Our local shelter exhibits some of the available ones each Saturday.) I wanted produce. Some gorgeous baby summer squash caught my eye and I bought a mix of yellow crookneck, zucchini, and another lighter green one.

Summer Squash Casserole with Breadcrumbs

Cook thinly sliced squash, then mix with egg, onion mayonnaise and cheese. Top with breadcrumbs and bake.

  • 1 pound summer squash
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1 egg
  • 1/2 cup mayonnaise
  • salt and pepper to taste
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup bread crumbs

Slice the squash thinly and then steam or simmer in some water until soft.

Mix together the egg, onion, mayonnaise, cheese, salt and pepper. Add the squash and a few Tbs of butter and mix together. Pour into a small casserole dish, top with the breadcrumbs, and dot the rest of the butter.

Bake at 350 for 30 to 40 minutes.

0

Trackbacks

  1. […] September 10, 2004 Ellen Leave a Comment […]

  2. […] broth. There was corn, green beans, carrots, and peas I think. A few nights ago I’d made some summer squash casserole and had a bit left over in the frig so I added that as well. In looking through the shelves, I also […]

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.