When all that squash comes in from your garden, this is one of the best casseroles to help you use it up! I found this recipe in my mother-in-law’s “La Casserole” book of hand-written recipes. We love it. I hope you do, too!
Momma Betty’s Parmesan Squash Casserole
1-1/2 pounds fresh yellow squash (can also use zucchini)
1/2 cup chopped onion
1 Tablespoon olive oil
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/4 teaspoon pepper
1/8 teaspoon salt
2 Tablespoons butter (can substitute olive oil)
3/4 cup Italian bread crumbs
Saute onion and squash in a little olive oil until the onions are translucent. Drain well. Combine squash with mayonnaise, cheese, eggs and seasonings. Pour into a greased casserole dish. Melt butter and mix with bread crumbs until crumbly. Sprinkle on top of casserole. Bake 30 minutes at 350 degrees.