From Broken Arrow, Oklahoma, Gail Smrtic shares this colorful casserole that makes the most of fresh summer squash. A handful of chopped pecans adds a nutty crunch to the creamy side dish.
Summer Squash Bake
Summer Squash Bake
Prep Time
15 min
Cook Time
30 min
Yield
6 servings
Ingredients
- 3 cups sliced yellow summer squash
- 2 tablespoons water
- 1/2 cup finely chopped green pepper
- 1/2 cup finely chopped onion
- 1/2 cup chopped pecans
- 1/2 cup mayonnaise
- 2/3 cup shredded cheddar cheese, divided
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain well. Stir in the green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper.
- Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts
1 each: 269 calories, 26g fat (5g saturated fat), 20mg cholesterol, 374mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 4g protein.
Loading Popular in the Community
Loading Reviews
