This is not the only Squash Casserole recipe that you will find on the Internet. But, it is for sure one of the easiest I have ever found!!! Who doesn't like cheesy casseroles with a crunchy topping? And, one of the main ingredients is mayo. I saw the recipe demonstrated on TV by Claire Robinson of Five Ingredient Fix (The Food Network). So, I'm going to get some yellow squash at the Farmers Market on Saturday if they have some tender ones. (Wonder who will make this casserole first?)
Ingredients:
1 small Vidalia onion, chopped (about 3/4 cup)
Water
2 pounds yellow squash, cut into 1/2 to 1-inch cubes
Kosher salt and freshly cracked black pepper
1 cup good quality mayonnaise
1 1/2 cups grated Gruyere cheese
1 1/4 cups crushed butter crackers, divided (1 sleeve)
Directions:
1. Preheat oven to 350 degrees F.
2. In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed.
3. Add squash to the skillet, season with salt and pepper to taste and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of grated cheese and 1 cup of crumbled crackers.
4. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around the edges and lightly brown on top, about 25 minutes.
5. Remove the casserole from the oven and serve hot.
Notes from Betty: There are several reasons why I like this recipe, not the least of which is that there are only five main ingredients. The first thing I noticed and really liked is that Claire did not use any oil or butter to sauté the onions. I have done this before and it really works well. Because of the mayo in this recipe, the rich taste is not sacrificed. (Of course, this is the heart-healthy way to cook!)
Buttery cracker crumbs are also quite good and no need for added butter to make a browned casserole top. Melted cheese makes it so yummy and any type of hard cheese would be appropriate. Enjoy!!!
Above image and original recipe taken from http://www.foodnetwork.com/recipes/claire-robinson/squash-casserole-recipe/index.html.
Ingredients:
1 small Vidalia onion, chopped (about 3/4 cup)
Water
2 pounds yellow squash, cut into 1/2 to 1-inch cubes
Kosher salt and freshly cracked black pepper
1 cup good quality mayonnaise
1 1/2 cups grated Gruyere cheese
1 1/4 cups crushed butter crackers, divided (1 sleeve)
Directions:
1. Preheat oven to 350 degrees F.
2. In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed.
3. Add squash to the skillet, season with salt and pepper to taste and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of grated cheese and 1 cup of crumbled crackers.
4. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around the edges and lightly brown on top, about 25 minutes.
5. Remove the casserole from the oven and serve hot.
Notes from Betty: There are several reasons why I like this recipe, not the least of which is that there are only five main ingredients. The first thing I noticed and really liked is that Claire did not use any oil or butter to sauté the onions. I have done this before and it really works well. Because of the mayo in this recipe, the rich taste is not sacrificed. (Of course, this is the heart-healthy way to cook!)
Buttery cracker crumbs are also quite good and no need for added butter to make a browned casserole top. Melted cheese makes it so yummy and any type of hard cheese would be appropriate. Enjoy!!!
Above image and original recipe taken from http://www.foodnetwork.com/recipes/claire-robinson/squash-casserole-recipe/index.html.
