Squash Casserole #3

Name: Squash Casserole #3
Ingredients: 2 lb. yellow squash, sliced; 1/2 c. chopped onion; 3/4 c. water; 3/4 c. shredded Cheddar cheese; 1/2 c. chopped pecans; 1/2 c. mayonnaise; 1/4 c. Tbsp. finely chopped bell pepper; 1 egg, slightly beaten; 2 tsp. sugar; 1/4 tsp. salt; 1/4 tsp. pepper; 1/2 c. Ritz cracker crumbs; 1 Tbsp. butter or margarine, melted

13 ingredients

1 steps

Ingredients

2 lb. yellow squash, sliced
1/2 c. chopped onion
3/4 c. water
3/4 c. shredded Cheddar cheese
1/2 c. chopped pecans
1/2 c. mayonnaise
1/4 c. Tbsp. finely chopped bell pepper
1 egg, slightly beaten
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. Ritz cracker crumbs
1 Tbsp. butter or margarine, melted

Directions

1

Combine squash, onion and water in saucepan. Bring to a boil; reduce heat and simmer 5 to 10 minutes or until squash is tender. Drain and mash. Combine squash, cheese, pecans, mayonnaise, pepper, egg, sugar and salt, stirring well. Spoon into lightly greased 2-quart casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole. Bake at 350° for 40 minutes or until thoroughly heated. Yield: 6 to 8 servings.