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Page Title
Summer Squash Casserole
  • 2 cups cooked drained and mashed yellow summer squash
  • 1/2 cup mayonnaise
  • 1/2 cup chopped onion
  • 1 large egg (beaten)
  • 1 tsp sugar 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup melted butter (small pieces)
  • 3/4 cup shredded cheddar cheese
  • 2 tbsp butter (small pieces)
  • 2 tbsp melted butter
  • 1/2 cup soft bread crumbs
  • salt
  • pepper
Butter a 1 to 1/2 quart casserole dish. Heat oven to 350 degrees. In a bowl, blend mashed squash with mayonnaise, chopped onion, beaten egg, salt pepper, 2 tbsp of melted butter and 1/2 cup cheddar cheese. Spoon the mixture into prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the bread crumbs with the remaining 2 tbsp of melted butter; spread over the casserole. Bake for 30 minutes or until lightly browned.
 
Submitted by DE Dept of Agriculture Dover, DE



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