Creamy Squash CasseroleSubmitted by babydollsea_
Makes 6 servings
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This is now my favorite squash casserole. I don't care much for recipes that are thickened with eggs. They taste too much like quiche to me and have a scrambled egg-like texture. The flavor of the sauce reminds of Campbell's Cream of Celery soup
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Ingredients
| 4 |
medium yellow squash, cut into half moons, about 1 1/2 pounds before trimming |
| 1 |
small onion, slivered, 2 1/2 ounces |
| 2 |
stalks celery, finely chopped |
| 2 |
tablespoons butter |
| 1 |
teaspoon chicken bouillon granules |
| 1/4 |
cup Hellman's Light mayonnaise |
| 1/4 |
teaspoon salt |
| 1/2 |
teaspoon pepper |
| 1/8 |
teaspoon garlic powder |
| 4 |
ounces cheddar cheese, shredded * |
Directions
- Sauté the onion and celery in the butter along with the chicken bouillon granules until the celery and onion are very soft and a little browned, about 20 minutes.
- Meanwhile, cook the squash in boiling water (or microwave) until tender; drain very well and pat as dry as possible.
- Combine all of the ingredients in a greased 1 1/2 quart casserole or 6x8" baking dish.
- Bake at 350º, uncovered, 30 minutes or until nicely browned and bubbly.
Categories
Side Dish
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Serving Size 181.5g |
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Amount Per Serving |
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| Vitamin A 12% |
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Vitamin C 38% |
| Calcium 16% |
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Iron 3% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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