Squash Casserole

Contributed By: Terry Borden


4 medium yellow squash, cut in 1/4-inch slices
2 medium zucchini, cut in 1/4-inch slices
1 1/2 cup water
1 1/2 cup chopped onion
1/2 cup butter, melted
2 large eggs, beaten
2 tablespoons granulated sugar
3/4 teaspoon salt, or to taste
1 tablespoon liquid chicken base
white pepper, to taste
1 1/2 cup panko (Japanese bread crumbs) or regular seasoned bread crumbs
1 1/2 cup grated Cheddar cheese
10 slices American cheese


Preheat oven to 300 degrees F. Grease a 9-by-13-by-2-inch baking dish. Set
In a large pot over medium heat, add squash, zucchini and water. Cook 20
minutes or until tender. Drain.
Meanwhile, saute onion in melted butter in medium skillet until tender.
In a large mixing bowl, combine squash and sauteed onion. Beat eggs to blend
and pour into vegetables. Add sugar, salt, bouillon, white pepper, crumbs
and cheddar cheese. Mix well.
Pour into prepared baking dish. Top with American cheese. Bake 15 to 20
minutes or until top is lightly browned.

Helpful Hints:

Zucchini and yellow squash baked with onions and topped with American cheese
Makes eight servings.
ready in: 30-60 minutes.

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