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
- 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.