Ingredients
-
1
-
1/4
-
1/4
-
1
-
1/2
-
1
-
1/2
-
-
1/2
-
1/2
-
1/2
-
-
-
-
Directions
Summer Squash Casserole With Nuts, by Paula, I found this recipe on squashrecipes net because I needed to do something with my almost free squash I couldn’t even tell you if it was summer squash or what kind, but I read squash are interchangeable in terms of flavor and figured what the heck! I left out the 1/4 cup of butter by mistake and didn’t notice it was missing used walnuts in place of pecans, probably 1/2 c of bell pepper and 1 c of red onion, and well 2 cups of cheese (oops, I know, a little excessive) Very tasty little number! Thank you for posting this!, I found this recipe on squashrecipes net because I needed to do something with my almost free squash I couldn’t even tell you if it was summer squash or what kind, but I read squash are interchangeable in terms of flavor and figured what the heck! I left out the 1/4 cup of butter by mistake and didn’t notice it was missing used walnuts in place of pecans, probably 1/2 c of bell pepper and 1 c of red onion, and well 2 cups of cheese (oops, I know, a little excessive) Very tasty little number! Thank you for posting this!
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Steps
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1
Done
|
Preheat Oven to 350 Degrees F (175 Degrees C). |
|
2
Done
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Bring a Large Pot of Water to Boil. Add Squash, and Cook Until Tender. Drain Well. |
|
3
Done
|
Place Squash in a Large Mixing Bowl. Add Butter, Reserving 1/2 Tablespoon, to the Squash and Mash Well. Mix Bell Pepper, Sugar, Onion, Egg, Mayonnaise, Salt and Pepper, Cheese and Nuts to the Mixture. Transfer the Mixture to a 1-Quart Casserole Dish. Top With Bread Crumbs. Dot With the Reserved Butter. |
|
4
Done
|
Bake at 350 Degrees F (175 Degrees C) For 35 to 40 Minutes. |
