Squash Casserole
Ingredients:
4 pounds yellow squash, sliced
1 large sweet onion, finely chopped
1 cup (4 oz.) freshly shredded Cheddar cheese
1 cup mayonnaise
2 tablespoons chopped fresh basil
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
2 cups soft, fresh breadcrumbs, divided
1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
2 tablespoons butter, melted
1/2 cup crushed French fried onions
Directions:
Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.
Combine squash mixture, freshly shredded Cheddar cheese, next
ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
Bake at 350° for 35 to 40 minutes or until set.
