Summer Squash Casserole with Nuts

Summer Squash Casserole with Nuts

86 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Paula
Recipe by  Paula

“This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.”

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
  3. 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. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

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Reviews (86)

Rate This Recipe
VAUGHN15
67

VAUGHN15

Prepared today without the sugar, saw no need for it. Made as is except I doubled for my crowd and did add another 1/2 cup sharp cheddar cheese. The only change I would make when preparing again would be to not mash the squash; I believe it would be tastier non-mashed.

KATGOMEW
51

KATGOMEW

great recipe!! i love it and so does the family! i use fat free cream cheese and fat free sour cream instead of mayo and i sometimes i dont have green peppers or nuts but its still great... also great for zucchini.

KRAMER21629
46

KRAMER21629

This is a wonderful recipe. First I laid the slices of squash on paper towels, salted them lightly and let sweat for 2 hours, then I carmalized the onions. Then I followed the procedure topping with the bread crumbs mixed with some freshly grated parmesan cheese. Delicious!

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 250 cal
  • 12%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 9.9 g
  • 3%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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