Squash Casserole

I've been in the kitchen again. My excuse is that the heat from the oven is just extra "free" heat for the house. I know, it's not really free but at least we get food and warmth. This time around the oven did double duty, squash casserole and cornbread at the same time. I'll have share the cornbread later as I forgot to take pictures of it.

This squash casserole usually makes an appearance at holiday meals around these parts. This particular night I was "practicing" for Thanksgiving and I made it for dinner to go along with a big pot of pinto beans and a pan of cornbread.

Am I the only one, or do you guys ever practice cook for an upcoming holiday?



Squash Casserole
This is not originally my Mom's recipe but since she has no idea where she got it I'm going to have to call it hers.



1/4 Cup Melted Butter
2-3 Lbs. Sliced Yellow Squash ( I use canned but you can use fresh too, I've made it both ways)
1 tsp. Salt
1/4 tsp. Pepper
2 Eggs lightly beaten
1 Cup Mayo
1/4 Cup Diced Green Pepper
2 tsp. Sugar
1 Cup Cheddar Cheese shredded
2/3 Cup Chopped Onion
1/4 Cup bread crumbs or crushed crackers (Your choice, either works great)

Pour melted butter into a 2.5 quart casserole dish and sprinkle with the salt and pepper.



Combine all other ingredients (except breadcrumbs) in a large mixing bowl. Stir slightly. To be honest at this point it looks kinda gross but just trust me, it will be amazing.

 Pour squash mixture into buttered casserole and stir to combine.

Top with 1/4 cup bread crumbs or crushed crackers.



Bake uncovered in a 350 degree oven for 50-60 minutes. I like mine really set so I baked this one for 65 minutes and it was almost too long.

Don't worry, it was still just as tasty and we ate it up over the course of a few days.