This is a wonderful recipe. I made it for Thanksgiving, the whole family loved it. I used Ritz crackers in place of the bread crumbs. It is rich but very good.
In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Remove from the heat; cool.
Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through and the cheese is melted.
What a yummy and easy recipe for summer squash! I did make a couple of changes; I didn't have bread crumbs on hand, so I used some dry stove top stuffing crumbs, which made it savory and delightfully seasoned! I also sauteed the squash and onion in a touch of butter and oil, instead of boiling it in water. I added a bit of water to the egg.
This was really tasty for a yellow squash dish (which tends to lack flavor). I did add a half teaspoon of Old Bay seasoning and cut out half the cheese. Excellent!
|Time:||30 Minutes Preparation Time|
30 Minutes Cooking Time
Source: Sue Joyce
By Wayne C. from Huntsville, TX
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Cover rice with V8 juice while browning hamburger, onion, and spices. Drain off liquid from hamburger. Mix all ingredients together and bake in a 350 degree F oven for 45 minutes.
By Elaine S. from Near Cedar Rapids, IA