Squash Casserole

By carolync

Ingredients

• 4 pounds yellow squash, sliced
• 1 large sweet onion, finely chopped
• 1 cup (4 oz.) freshly shredded Cheddar cheese
• 1 cup mayonnaise
• 2 tablespoons chopped fresh basil
• 1 teaspoon garlic salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 2 cups soft, fresh breadcrumbs, divided
• 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
• 2 tablespoons butter, melted
• 1/2 cup crushed French fried onions

Details

Servings 8

Preparation

Step 1

Ingredients

4 pounds yellow squash, sliced

1 large sweet onion, finely chopped

1 cup (4 oz.) freshly shredded Cheddar cheese

1 cup mayonnaise

2 tablespoons chopped fresh basil

1 teaspoon garlic salt

1 teaspoon freshly ground pepper

2 large eggs, lightly beaten

2 cups soft, fresh breadcrumbs, divided

1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided

2 tablespoons butter, melted

1/2 cup crushed French fried onions

Preparation

1. Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.

2. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.

3. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.

4. Bake at 350° for 35 to 40 minutes or until set.