Thanks to Lisa Garza of Sissy's Southern Kitchen for this recipe.
Sissy's Squash Casserole
2 pounds yellow squash or zucchini (older larger squash may be used here), cleaned and cut into 1/4-inch rounds
1 yellow onion, peeled and cut into large dice
11/2 teaspoon salt
1 1/2 cups fresh breadcrumbs
3 large eggs, lightly beaten
3/4 cu mayo
1 cup shredded sharp cheddar cheese
1 teaspoon freshly ground black pepper
Pinch cayenne, pepper
salt to taste
1. Preheat the oven to 350 degrees.
2. heat 1 tbsp olive oil in a large skillet, saute squash and onion until tender. Add 1 teaspoon kosher salt. Reduce heat, and cook until tender, about 10 minutes. Drain well, and transfer to a large bowl.
3. Add 1 cup breadcrumbs, eggs, cream, 1/2 cup cheese, black pepper, cayenne pepper, and remaining teaspoon salt. Gently stir to combine. Pour into a 2-quart shallow baking dish. Spread remaining 1/2 cup cheese and remaining 1/2 cup breadcrumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and continue baking until top is browned, about 10 minutes more.
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