Summer Squash Casserole with Nuts Best Dishes

Friday, July 6, 2012

Summer Squash Casserole with Nuts

"This is a recipe that my Southern mom-in-law gave to me, her Yankee daughter-in-regulation! Zucchini or yellow summer squash may be used collectively, or interchangeably to create this delicious casserole! Use bread crumbs, overwhelmed crackers or cheese for the topping."

Ingredients :

1 pound summer squash, sliced
1/four cup butter
1/four cup chopped inexperienced bell pepper
1 tablespoon white sugar
1/2 cup chopped onion
1 egg
half cup mayonnaise
salt and pepper to taste
half cup shredded Cheddar cheese
1/2 cup pecans, chopped
half of cup bread crumbs

Instructions :

Prep : 30M	Cook : 9M	Ready in : 1H10M

Preheat oven to 350 stages F (a hundred seventy five ranges C).
Bring a big pot of water to boil. Add squash, and cook dinner until tender. Drain properly.
Place squash in a massive mixing bowl. Add butter, booking half tablespoon, to the squash and mash properly. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the combination. Transfer the aggregate to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
Bake at 350 degrees F (one hundred seventy five tiers C) for 35 to forty minutes.

Notes :

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