Squash Casserole

Name: Squash Casserole
Ingredients: 2 1/2 pounds yellow squash, sliced*; 1/2 cup butter or margarine; 2 large eggs; 1/4 cup mayonnaise; 1 (8-ounce) can sliced water chestnuts, drained; 1 (4-ounce) jar diced pimiento, drained; 1/2 cup chopped onion; 1/4 cup chopped green bell pepper; 2 teaspoons sugar; 1 1/2 teaspoons salt; 10 round buttery crackers, crushed (about 1/2 cup); 1/2 cup (2 ounces) shredded sharp Cheddar cheese

12 ingredients

4 steps

Ingredients

2 1/2 pounds yellow squash, sliced*
1/2 cup butter or margarine
2 large eggs
1/4 cup mayonnaise
1 (8-ounce) can sliced water chestnuts, drained
1 (4-ounce) jar diced pimiento, drained
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 teaspoons sugar
1 1/2 teaspoons salt
10 round buttery crackers, crushed (about 1/2 cup)
1/2 cup (2 ounces) shredded sharp Cheddar cheese

Directions

1

Cook squash, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain well, pressing between paper towels.
2

Combine squash and butter in a bowl; mash until butter melts. Stir in eggs and next 7 ingredients; spoon into a lightly greased shallow 2-quart baking dish. Sprinkle with crushed crackers.
3

Bake at 325° for 30 minutes. Sprinkle with cheese; bake 5 more minutes or until cheese melts.
4

*2 1/2 pounds zucchini, sliced, may be substituted.