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I have 2 recipes for a Squash casserole:
3 lbs. yellow squash
5 tbsp. butter, divided
1 small onion, chopped
1 cup shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 tsp. sugar
1 tsp. salt
20 round butter crackers, crushed (about 3/4 cup)
Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 4 tbsp. butter in skillet over medium-high heat; add onion and saute 5 minutes or till tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11 x 7 inch baking dish.
Melt remaining 1 tbsp. butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole
Bake at 350 degrees for 30-35 minutes or until set.
TWO CHEESE SQUASH CASSEROLE
lbs. yellow squash, sliced
4 tbsp butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2-1/2 cups soft breadvrumbs, divided
1-1/4 cups shredded Parmesan cheese, divided
1 cup shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 8oz. container sour cream
1 tsp. salt
1 tsp. pepper
2 large eggs, lightly beaten
1/4 tsp. garlic powder
Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tbsp. butter in skillet over medium high heat; add onion and garlic and saute 5-6 minutes or until tender. Remove skillet from heat; stir in squash, l cup breadcrumbs, 3/4 cup Parmesan cheese and next 7 ingredients. Spoon into a lightly greased 13 x 9 inch baking dish.
Melt remaining 2 tbsp. butter. Stir together melted butter, remaining 1-1/2 cups breadcrumbs, 1/2 cup Parmesan cheese and garlic powder. Sprinkle mixture evenly over top of casserole.
Bake at 350 degrees for 35-40 minutes or until set.
3 lbs. yellow squash
5 tbsp. butter, divided
1 small onion, chopped
1 cup shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 tsp. sugar
1 tsp. salt
20 round butter crackers, crushed (about 3/4 cup)
Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 4 tbsp. butter in skillet over medium-high heat; add onion and saute 5 minutes or till tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11 x 7 inch baking dish.
Melt remaining 1 tbsp. butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole
Bake at 350 degrees for 30-35 minutes or until set.
TWO CHEESE SQUASH CASSEROLE
lbs. yellow squash, sliced
4 tbsp butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2-1/2 cups soft breadvrumbs, divided
1-1/4 cups shredded Parmesan cheese, divided
1 cup shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 8oz. container sour cream
1 tsp. salt
1 tsp. pepper
2 large eggs, lightly beaten
1/4 tsp. garlic powder
Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tbsp. butter in skillet over medium high heat; add onion and garlic and saute 5-6 minutes or until tender. Remove skillet from heat; stir in squash, l cup breadcrumbs, 3/4 cup Parmesan cheese and next 7 ingredients. Spoon into a lightly greased 13 x 9 inch baking dish.
Melt remaining 2 tbsp. butter. Stir together melted butter, remaining 1-1/2 cups breadcrumbs, 1/2 cup Parmesan cheese and garlic powder. Sprinkle mixture evenly over top of casserole.
Bake at 350 degrees for 35-40 minutes or until set.