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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.
Ingredients
- 1 pound summer squash, sliced
- ¼ cup butter
- ¼ cup chopped green bell pepper
- 1 tablespoon white sugar
- ½ cup chopped onion
- 1 egg
- ½ cup mayonnaise
- salt and pepper to taste
- ½ cup shredded Cheddar cheese
- ½ cup pecans, chopped
- ½ cup bread crumbs
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
Step 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.
Step 4
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 250 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat7g | 34% |
| Cholesterol46mg | 15% |
| Sodium198mg | 9% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber2g | 6% |
| Total Sugars4g | |
| Protein5g | |
| Vitamin C13mg | 63% |
| Calcium76mg | 6% |
| Iron1mg | 4% |
| Potassium206mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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