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.


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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!
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