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Squash Casserole II
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Buttery squash casserole topped with cheesy breadcrumbs and crispy onions, perfect for serving with turkey or ham.
Ingredients:
  • 4 pounds yellow squash, chopped
  • 0.25 pound butter, softened
  • 1 cup mayonnaise
  • 2 eggs, beaten
  • 1 tablespoon white sugar
  • 3 cups shredded Cheddar cheese
  • 1 cup bread crumbs
  • 1 (6 ounce) can French fried onions
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • 1. Boil salted water, then add squash and cook until tender with gentle firmness. Drain and transfer to a spacious bowl.
  • Combine the butter, mayonnaise, eggs, and sugar until well mixed.
  • Spread half of the breadcrumbs evenly on the bottom of a six-quart casserole dish. Pour the squash mixture on top, then sprinkle the remaining breadcrumbs and cheese over it.
  • After the first 20 minutes of baking, add a generous sprinkle of crispy onion rings and continue baking for another 10 minutes.

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