Yellow Squash Casserole
A delicious yellow squash casserole topped with bubbly cheese and buttery, crunchy breadcrumbs offers a savory side or vegetarian main, ideal for a summer squash bounty.
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Instructions
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Preheat the oven to 350 F.
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Slice squash, place in a saucepan with water and 1 tsp salt, then boil and cook covered until tender (10-15 minutes).
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Meanwhile, dice the onion.
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Drain and mash the cooked squash, seasoning to taste.
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In a bowl, whisk egg and sugar; stir in mayonnaise, diced onion, 1/2 cup cheddar, and 2 tbsp melted butter.
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Combine the mashed squash with the egg and mayonnaise mixture.
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Butter a 1-quart casserole dish and fill with the squash mixture.
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Top with remaining 1/4 cup shredded cheese.
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Toss breadcrumbs with 2 tbsp melted butter, then sprinkle over the casserole.
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Bake for 40-45 minutes until bubbly and lightly browned. Serve hot.