Yellow Squash Casserole

from the kitchen of: Norlene Gowdy Hearty and satisfying, this casserole has a nice texture due to the squash rind staying just slightly al dente.


2 lb yellow crockneck squash sliced 
2 lb yellow crockneck 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 


Preheat oven to 400°F. Cook squash in boiling salted water until tender. Drain well and mash. Transfer squash to a large bowl and mix with eggs, cream, and 2 tablespoons melted butter. Sauté celery and onion in remaining 2 tablespoons melted butter until vegetables are translu-cent. Add vegetables to the squash; mix in salt, pepper, and ¾ cup cheese. Pour into a 9x13-inch baking dish. Sprinkle with remaining cheese and top with cooked bacon. Bake for 45 minutes.
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