Homestyle Squash Casserole

• Produce

  • 1 tsp Garlic powder
  • 1 Sweet onion, Medium
  • 8 cup Yellow squash

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2/3 cup Mayonnaise

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Italian seasoning
  • 2 tsp Salt

• Dairy

  • 5/8 cup Butter
  • 2 cup Cheddar cheese, grated sharp
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Sour cream

• Other

  • 2 cup Dry herb stuffing mix [i.e. pepperidge farm or similar]

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 8-10 cup yellow squash, sliced
• 1 medium sweet onion, diced
• 2 tsp salt, divided
• ⅔ cup mayonnaise
• ½ cup sour cream
• ½ cup plus 2 Tbsp butter, divided
• ½ cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp black pepper
• 2 cup grated sharp cheddar cheese
• 2 cup dry herb stuffing mix [i.e. Pepperidge Farm or similar]

Directions

• Preheat the oven to 350°F. Spray a 9 x 13 inch baking dish with cooking spray, set aside.
• In a large saucepan cover the sliced squash and diced onion with water. Season with 1 tsp salt. Cook for around 8-10 minutes until fork tender. Drain well.
• Chunky mash the cooked squash. Add mayonnaise, sour cream, 6 Tbsp butter, grated Parmesan, beaten eggs, 1 tsp salt, seasonings and shredded cheddar cheese. Mix well.
• Pour into the baking dish.
• Melt the remaining 4 Tbsp butter and toss with the herb stuffing mix. Alternatively you can substitute crushed Ritz crackers. Sprinkle over the top.
• Sprinkle with additional Parmesan, if desired.
• Bake for 40 minutes until the top is golden.
• Rest on the counter for 10 minutes then serve.