Pecan Squash Casserole

8 ingredients
6 steps

Ingredients

  • 1 lb. yellow squash
  • 1/2 c. mayonnaise
  • 1 1/2 tsp. sugar
  • 1 egg, beaten
  • 1/2 c. grated sharp cheese
  • 1/2 stick margarine
  • 1/2 c. chopped pecans
  • 1/2 c. Ritz cracker crumbs

Directions

  1. 1
    Blanch corn-on-the-cob, then cool in ice water.
  2. 2
    Wrap each ear separately in foil; store in freezer.
  3. 3
    To cook, drop wrapped corn into pot of boiling water and return to boil.
  4. 4
    Cook for 8 to 10 minutes.
  5. 5
    Serve in foil.
  6. 6
    Keeps very moist.

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