Squash Casserole

Name: Squash Casserole
Ingredients: 2 lbs yellow squash, cut 1/4 inch slices; 12 cup water; 12 teaspoon salt; 1 cup onion, chopped; 1 cup sweet red pepper, chopped; 14 cup butter; 1 egg, beaten; 1 cup cheddar cheese, shredded; 1 (8 ounce) can sliced water chestnuts, drained; 23 cup mayonnaise; 2 teaspoons sugar; 14 teaspoon pepper, black or 14 teaspoon cayenne

12 ingredients

7 steps

Ingredients

2 lbs yellow squash, cut 1/4 inch slices
12 cup water
12 teaspoon salt
1 cup onion, chopped
1 cup sweet red pepper, chopped
14 cup butter
1 egg, beaten
1 cup cheddar cheese, shredded
1 (8 ounce) can sliced water chestnuts, drained
23 cup mayonnaise
2 teaspoons sugar
14 teaspoon pepper, black or 14 teaspoon cayenne

Directions

1

In a saucepan combine squash, water and salt; bring to a boil.
2

Cover, reduce heat and simmer 10 minutes or until tender; drain well (press lightly with back of spoon).
3

Set aside.
4

Saute chopped onion and red pepper in butter until tender-crisp (about 3 minutes).
5

Combine vegetables with egg, cheddar cheese, water chestnuts, mayonnaise, sugar, and pepper.
6

Spoon into a lightly greased 12 x 7 x 2 inch baking dish.
7

Bake at 350 degrees Fahrenheit for about 30 minutes.