Parmesan Squash Casserole


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!

Squash Casserole

Momma Betty's Parmesan Squash Casserole

Momma Betty’s Parmesan Squash Casserole
Serves 6-8

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
2 eggs
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.

~Lois

Recipe Idea Shop

Advertisements

About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
This entry was posted in Accompaniments, Casseroles, Entrees or Main Course, Hearty food, Lunch, My life, Side Dishes, Supper and tagged , , , . Bookmark the permalink.