Casserole Recipes » Squash Casserole » Summer Squash Casserole with Nuts

Summer Squash Casserole with Nuts

Cooked and mashed summer squash combined with butter, chopped green bell pepper, chopped red onion, sugar, egg, mayonnaise, cheddar cheese, pecans, sea salt and fresh ground black pepper. Squash mixture is spread into prepared dish, topped with bread crumbs and dots of butter, and baked until golden brown and bubbling.

Ingredients -

1 pound Summer Squash
1/4 cup Salted Butter, 1/2 tablespoon reserved
1/4 cup Green Bell Pepper, chopped
1 tablespoon Granulated Sugar
1/2 cup Red Onion, chopped
1 Egg
1/2 cup Mayonnaise
Salt and Pepper, to taste
1/2 cup Cheddar Cheese, shredded
1/2 cup Pecans, chopped
1/2 cup Bread Crumbs

Preparation:

1. Preheat the oven to 350 degrees.

2. Bring a large pot of salted water to a boil.

3. Slice up the squash thinly and cook until it is fork tender.

4. Drain well.

5. In a large mixing bowl, add the squash and butter, mashing thoroughly.

6. Mix in the bell pepper, onion, sugar, egg, mayonnaise, cheese, nuts and salt and pepper.

7. Lightly spray a 1 quart casserole dish with non-stick cooking spray.

8. Transfer the mixture to the casserole dish.

9. Top with the bread crumbs.

10. Dot with the reserved butter.

11. Bake for 35 to 40 minutes.

Casserole Making Tips -
Summer Squash

	Summer squash have soft outer skins, while winter squash have hard outer skins. The skin of summer squash is edible. Common varieties such as yellow, crookneck and zucchini should be stored loosely in the produce compartment of your refrigerator and eaten within a week.

Casserole Making Tips -
Red Onion

	Most red onions are less pungent than white or yellow onion but they can still pack a punch. Red onion are often sliced very thin and eaten raw in salads. Raw the purple color of the onion adds visual appeal. Cooked red onions lose much of their color.

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