Yellow Squash Casserole
Yellow Squash Casserole
Recipe Type: Main Dish
Cuisine: American
Author: Norlene Gowdy
from the kitchen of Hearty and satisfying, this casserole has a nice texture due to the squash rind staying just slightly al dente. Prep time: 20 minutes Cook time: 45 minutes Serving size: 8 Calories per serving: 301
  • 2 lb yellow crookneck squash sliced
  • 2 lb yellow crookneck squash sliced
  • 3 eggs lightly beaten
  • 3 eggs lightly beaten
  • 1/2 c heavy cream
  • 1/4 c butter melted and divided
  • 1 c thinly sliced celery
  • 1 c finely chopped onion
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 c shredded Cheddar cheese divided
  • 9 slice bacon cooked and crumbled
  1. Preheat oven to 400°F. Cook squash in boiling salted water until tender. Drain well and mash. Transfer squash to a
  2. large bowl and mix with eggs, cream, and 2 tablespoons melted butter. Sauté celery and onion in remaining 2
  3. tablespoons melted butter until vegetables are translucent. Add vegetables to the squash; mix in salt, pepper, and ¾
  4. cup cheese. Pour into a 9×13-inch baking dish. Sprinkle with remaining cheese and top with cooked bacon. Bake
  5. for 45 minutes.


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