This is a new twist on a squash casserole that I think you will like! Nearly every squash casserole is basically the same! I love it myself and I will always be searching for new ways to prepare the dishes that you and I enjoy! I think this one is a winner! ~ Mama Peggy
Ingredients
- ▢ — 4 lbs yellow squash (sliced)
- ▢ — 1 lg sweet onion (finely chopped)
- ▢ — 1 cup freshly shredded cheddar cheese
- ▢ — 1 cup Duke's mayonnaise
- ▢ — 2 tbsp chopped basil
- ▢ — 1 tsp garlic salt
- ▢ — 1 tsp black pepper
- ▢ — 2 lg eggs (lightly beaten)
- ▢ — 2 cups soft breadcrumbs (divided)
- ▢ — 1 ¼ Parmesan cheese (shredded)
- ▢ — 2 tbsp butter (melted)
- ▢ — ½ cup French's fried onions (crushed)
Instructions
- ▢ — Preheat oven to 350 degrees.
- ▢ — Cook yellow squash and onion in boiling water to cover in a large pot 8 minutes, or just until the vegetables are tender; drain squash mixture well.
- ▢ — Combine squash mixture, shredded cheddar cheese, next 5 ingredients, 1 cup bread crumbs and ¾ cup Parmesan cheese.
- ▢ — Spoon into a lightly greased 13 x 9inch baking dish.
- ▢ — Stir together melted butter, french fried onions, and remaining 1 cup breadcrumbs and ½ cup Parmesan cheese.
- ▢ — Sprinkle over squash mixture.
- ▢ — Bake at 350 degrees for 35 to 40 minutes or until set.
- ▢ — ENJOY!
