This Parmesan Squash Casserole is a terrific dish for a potluck or anytime! Everyone loves it.
RECIPE IDEA: Momma Betty’s Parmesan Squash Casserole
Hi. It’s Lois in the kitchen. Don’t you always wonder what to do with all that squash in the summer? All of a sudden, you have tons of it. Well, Momma Betty’s Parmesan Squash Casserole is one of the best casseroles to help you use it up! I found this recipe in my mother-in-law’s “La Casserole” book of hand-written recipes. We loved it when she cooked for us.
Check out the recipe.
Which Recipe Is It?
Don’s mom—we call her Momma Betty—has about 10 or 12 “squash casseroles” in her various clipping and recipe files. Of all of them, this is our absolute favorite.
The problem with the recipe for us was: exactly which squash casserole was the one we liked? So now we know. It’s this one! We love it. I hope you do, too!
Simple ingredients, takes just a few minutes to prepare and then all you need is a beautiful casserole dish. Bake 40 minutes. I love these dishes that you can buy them on Amazon:
Momma Betty’s Parmesan Squash Casserole Recipe
Momma Betty's Parmesan Squash Casserole
My mother-in-law's Squash Casserole is awesome. It's a delicious, creamy way to get everyone to eat squash.
- 1-1/2 pounds fresh yellow squash can also use zucchini
- 1/2 cup chopped onion
- 1 Tablespoon olive oil
- 1 cup shredded Parmesan or Pecorino Romano cheese
- 1 cup mayonnaise
- 2 eggs
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 2 Tablespoons butter can substitute olive oil
- 3/4 cup Italian bread crumbs or 3/4 cup cornflake crumbs and 1/2 teaspoon Italian Seasoning
Sauté the onion and squash in a little olive oil until the onions are translucent.
Combine squash with mayonnaise, cheese, eggs, salt and pepper.
Pour into a greased casserole dish.
Melt butter and mix with bread crumbs (or cornflake crumbs, for gluten-free) until crumbly.
Sprinkle on top of casserole.
Bake 30 minutes at 350 degrees or until the custard sets.
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Momma Betty’s Parmesan Squash Casserole Nutrition
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