SQUASH CASSEROLE II

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Squash Casserole II image

This is an easy grandma hand-me-down recipe that everyone loves...even non vegetables lovers.

Provided by Michelle

Categories     Side Dish     Vegetables     Squash     Summer Squash

Yield 5

Number Of Ingredients 8

4 pounds yellow squash, chopped
ΒΌ pound butter, softened
1 cup mayonnaise
2 eggs, beaten
1 tablespoon white sugar
3 cups shredded Cheddar cheese
1 cup bread crumbs
1 (6 ounce) can French fried onions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a pot of salted water to a boil. Add squash; cook until tender but still firm. Drain, and transfer to a large bowl.
  • Add the butter, mayonnaise, eggs and sugar; mix together.
  • Sprinkle 1/2 bread crumbs on bottom of six quart casserole dish. Pour squash mixture on top and sprinkle with remaining bread crumbs and cheese.
  • Bake for 20 minutes, top with onion rings and bake for additional 10 minutes.

Nutrition Facts : Calories 1160.5 calories, Carbohydrate 49.5 g, Cholesterol 211.1 mg, Fat 96.6 g, Fiber 7.9 g, Protein 26.3 g, SaturatedFat 37 g, Sodium 1283.1 mg, Sugar 4.8 g

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