Mary’s Posh Yellow Squash

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 6-8

    • About This Recipe

    “This is my Mother-in-law’s favorite recipe for yellow squash casserole. It has been served at her table for years and is a favorite!”

    Ingredients

  • 2lbsyellow squash, sliced
  • 2eggs
  • 1cupmayonnaise
  • 1smallonion, chopped
  • 1/4 cupgreen pepper, chopped
  • 1cupgrated parmesan cheese
  • salt and pepper
  • 2tablespoonsbutter

    • Directions

  • Preheat oven to 350*.
  • Butter casserole dish.
  • Cook squash until just tender.
  • Drain well.
  • Beat eggs.
  • Add all ingredients to eggs.
  • Pour into buttered baking dish.
  • Dot with butter.
  • Bake for 30 minutes at 350*.

    • Reviews

  • “This is especially good to take along on summer picnics for a hot dish.”

  • “This is a wonderful way to make squash.I was care to cook the squash until it was barely tender so it would not turn mushy.The mayonnaise kept the squash moist and gave a slight piquant taste.We enjoyed the onions (I used sweet 1015’s) and green peppers.They tasted wonderful and looked lovely.I can heartily recommend this recipe.A great recipe, Bev!”

  • “I just finished fixing your wonderful recipe for my family…they LOVED it! My 10 yr old son (who SAYS he doesn’t like squash) thought it was awesome. I followed the directions, though I think I may have had a bit more parmesan cheese (I rarely measure). Thanks Mary for sharing this wonderfule recipe!”

  • “Delicious!I loved the addition of the green pepper and parmesan cheese.(I used a bit extra green pepper). This is a great combination of flavors.I always love new ways to make summer squash; thanx!”

  • “This is delicious and easy. I followed the recipe exactly. I will definitely make this again.Made for 1,2,3 hit wonders 2007”

  • “This is a nice side dish casserole that went well with roast beef. It had a good comfy cheesiness with, as Miss Annie put it, a slight piquant taste. I think next time I will saute the onion and green pepper before adding them in because they were still ever so slightly crunchy after baking. Thanks for sharing you MIL’s recipe. This is one I would like to make again. “

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