I told my sister I would send her this recipe…might as well share it with the rest of the world. This is my favorite squash casserole in the EN-TIRE world. I made about 20 different recipes until I finally came up with this one. I really did figure it out my-own-self, but if it’s just like your Aunt LuLu’s (pron. Ain’t) don’t get your panties in a wad, just leave a comment or send me an email and we’ll give her credit for it. I was trying to replicate Veggies-To-Go in Auburn, and I think I got pretty darn close.
5-6 medium yellow squash, sliced
1/2 onion, diced
1 cubanelle or banana pepper, diced
salt and pepper to taste
1 egg
1/3c milk
1c cheddar cheese, grated and divided
Steam or boil the squash until tender. Let cool and drain excess water. In a large mixing bowl add squash, diced raw onion and pepper, salt and pepper, egg, lightly beaten,milk and 1/2c cheese. Mix well. Pour in greased 9×9 casserole dish, top with remaining cheese. Cover with foil and bake for 30 minutes at 400 degrees. Uncover and cook until cheese browns.
