Yellow Casserole
A vibrant yellow squash casserole packed with fresh vegetables, cheesy goodness, and a creamy topping, ideal for family dinners and potlucks that celebrate seasonal produce.
Ingredients
- 2 lb yellow squash, in 1/4-inch pieces ⓘ
- 1/2 cup water ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup chopped yellow onion
- 1 cup chopped sweet yellow pepper ⓘ
- 1/4 cup margarine, melted ⓘ
- 1 egg, beaten ⓘ
- 2/3 cup mayonnaise ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 2 teaspoons sugar ⓘ
- 1 (8 oz) can sliced water chestnuts, drained
- 1/8 teaspoon pepper ⓘ
Instructions
- Combine squash, water, and salt in a pan; bring to a boil, cover, and simmer for 10 minutes.
- Drain the cooked squash.
- Sauté onion and yellow pepper in melted margarine for 3 minutes.
- In a bowl, combine melted margarine, beaten egg, mayonnaise, salt, pepper, and sugar.
- Add the drained squash, sautéed vegetables, sliced water chestnuts, and shredded cheese to the mixture.
- Pour everything into a greased baking dish.
- Bake at 350°F for 30 minutes until golden and bubbly.
Nutrition & Diet Analysis (per serving)
602
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).