NJ’s Squash Casserole
Makes 8 servings, Takes @ 15 min. to make Total Time: 1 hour
Butter, for greasing dish
2 lbs. Yellow squash trimmed and sliced ¼ inch thick
½ Sweet onion, peeled and diced – love the Vidalia ones!
1 cup Water
1 teaspoon Salt
1 large egg
½ cup mayonnaise
½ cup grated cheddar cheese
¼ teaspoon ground pepper
½ cup crushed Ritz crackers - or any butter cracker (for topping)
DIRECTIONS:
1. Preheat oven to 350 degrees F. Butter a 2 quart casserole dish.
2. Place squash & onion in a medium saucepan with water and ½ teaspoon salt.
Cover and cool over medium heat. DRAIN* important or it’s too watery!
Let cool.
3. Put squash into abowl & beat with electric mixer (I just use a hand potato masher and mash the heck out of it) Mixture will be a bit chunky, add egg, mayo, cheese and remaining ½ teaspoon salt and pepper.
Mix into your prepared dish and top with the crushed cracker or bread crumbs.
4. Bake for 30 minutes.
Note: I’ve added finely chopped fresh red pepper to this and it was even better! Reheats well.
Stats: 195 Calories per serving, 9 grams fiber, 4 grams of fat, 2 grams sodium, 458 mg. cholesterol.
Enjoy....
__________________
"I need compassion, understanding and chocolate." - NJB
|