This squash casserole is an excellent side dish! I think I could eat this casserole at least a couple times a month. It very easy to throw together and the kids love it! Even my husband had good things to say about this casserole and he generally doesn’t like things like this. I hope you give this casserole a shot because you won’t be disappointed.
Squash is such a wonderful vegetable that you can use to make a bounty of meals out of.
Ingredients
4 large yellow squash, washed and sliced
1/4 c finely chopped onion
1/2 stick Kerrygold butter, melted 1 large
1 large Eggland’s Best egg, beaten 2 Tbsp
2 Tbsp Domino white sugar good pinch of salt and pepper
1/2 c dry 4C bread crumbs, plus a little more for topping
1/2 c Kraft shredded cheddar cheese
Instructions
Place the sliced squash in a pot and cover with water, bring to a boil and cook until tender (about 10 minutes). Drain the squash in a colander and using a wooden spoon press as much of the water out as you can.
Place the squash in a mixing bowl and use a pastry blender or fork and mash the squash a little to break it apart. Add the remaining ingredients. Stir to combine well. Pour into a lightly buttered 8″ baking dish (I used my 8″ iron skillet). Sprinkle the top with a little of the breadcrumbs and place in a 350-degree oven for 30 minutes.
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Quick Tip: Serve this yummy casserole at your holiday feast.
