We made this last night to go with the Turkey Stromboli. Seth really liked this recipe too. I added some zucchini to the yellow squash, too. We left out the green onions. And instead of the bread crumbs, we crushed up some of Haddie’s shark crackers (ALDI brand goldfish). It turned out pretty good. This recipe originally came from Southern Living Magazine’s May 2010 edition.
Summer Squash Casserole
Makes: 6-8 servings
Hands-on time: 10 min
Total time: 40 min
-2 1/2 lb yellow squash, sliced
-3/4 c chopped green onions
-1 c mayo
-2 eggs, lightly beaten
-1 T flour
-1/2 t salt
-10 oz shredded sharp Cheddar Cheese
-1 c soft, fresh breadcrumbs
-2 T butter, melted
1. Combine squash and green onions in large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 min or until squash is tender (do not drain).
2. Whisk together mayo and next 3 ingredients in a large bowl; stir in squash mixture and cheese. Spoon mixture into a lightly greased 11X7 in baking dish; cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 10 min or until casserole is set; remove from microwave, and let stand 10 min.
3. Stir together breadcrumbs and melted butter; microwave 2 minutes. Sprinkle over casserole.