Summer Squash Casserole – Two Variations

Summer Squash Casserole – Two Variations
Author: 
Recipe type: Vegetables
Prep time: 
Cook time: 
Total time: 
 
*Recipe analysis based on first recipe.
Ingredients
  • FIRST RECIPE:*
  • 1.5 pounds Yellow and green summer squash, sliced
  • ¼ cup Chopped onion
  • ¼ cup Butter
  • 3 Eggs, beaten
  • 1 cup Milk
  • ½ cup Grated Parmesan
  • SECOND RECIPE:
  • 1 pound Summer squash
  • ¼ cup Butter
  • ½ cup Chopped onion
  • 1 Egg
  • ½ cup Mayonnaise
  • Salt and pepper to taste
  • ½ cup Shredded Cheddar cheese
  • ½ cup Bread crumbs
Instructions
  1. FIRST RECIPIE:
  2. Simmer the squash and onion until soft (10 minutes or so) then drain. Cut the butter up and mix it with the squash, then add the milk and Parmesan and stir, then stir in the beaten eggs. Pour this into a casserole dish and bake at 350 for 40 minutes.
  3. SECOND RECIPIE:
  4. You don’t need to peel the squash. Just slice them thinly and then steam or simmer in some water until soft.
  5. Mix together the egg, onion, mayonnaise, cheese, salt and pepper. Add the squash and a few Tbs of butter and mix together. Pour into a small casserole dish, top with the breadcrumbs, and dot the rest of the butter.
  6. Bake at 350ºF for 30 to 40 minutes.
Nutrition Information
Calories: 180 Fat: 13g Saturated fat: 7g Unsaturated fat: 0.8g Carbohydrates: 7g Sodium: 235mg Fiber: 1.5g Protein: 8g