From, "Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cook squash in boiling, salted water until tender, about 5 to 7 minutes. Drain well. Saute onions and bell pepper in margarine until wilted. Combine with drained squash.
Fold in cheese, mayonnaise, sugar, egg, salt and pepper. Pour into greased 1-1/2 quart casserole dish. Top with parsley and crackers. Bake uncovered for 30 minutes in preheated 350 degree oven.
NOTE: Suitable for freezing.
SERVES: 8
- 2 pounds washed and sliced yellow squash
- 4 Tablespoons margarine
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup grated mild cheddar cheese
- 1/2 cup mayonnaise
- 1 teaspoon sugar
- 1 egg, beated
- Fresh parsley, chopped for topping
- Fresh crumbled round buttery crackers
TO PREPARE:
Cook squash in boiling, salted water until tender, about 5 to 7 minutes. Drain well. Saute onions and bell pepper in margarine until wilted. Combine with drained squash.
Fold in cheese, mayonnaise, sugar, egg, salt and pepper. Pour into greased 1-1/2 quart casserole dish. Top with parsley and crackers. Bake uncovered for 30 minutes in preheated 350 degree oven.
NOTE: Suitable for freezing.
SERVES: 8
