Until last week I had never made a vegetable casserole. But with Grow Alabama providing us with veggies like squash and cucumbers pretty much weekly I had to come up with something new to use the veggies in. So I went to my trusty Arab Mother's Club cookbook that Jason's grandmother gave us when we got married and found a Summer Squash Casserole that turned out to be divine. Even Charlotte loved it which I guess means that she's like her mother in that if you put mayo and cheese on it she'll eat just about anything! So this will now be my go-to recipe for Squash when we're tired of onion squash. I hope you enjoy it also!
Summer Squash Casserole
Yields: 6 servings
2 lbs summer squash, sliced
1 medium onion, sliced
1/4 cup Mayonnaise
1 cup grated Cheddar Cheese
Salt and Pepper to taste
3/4 cup herb-seasoned stuffing mix
Boil squash and onion in water until tender, about 10 minutes. Drain and mix with mayonnaise, cheese, salt, and pepper. Turn into buttered 1 1/2 quart casserole and sprinkle with stuffing mix. Bake in a preheated 350 degree oven, uncovered, for 30 minutes.
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