Squash Casserole with Water Chestnuts and Bell Peppers Recipe
A creamy, crunchy main-dish squash casserole
Servings: 6
Calories: 268kcal
Ingredients
- 3 small yellow squash cut in ⅛-inch rounds
- ½ yellow onion chopped
- 1 medium red pepper chopped
- 2 tablespoons butter or olive oil
- 1 egg beaten
- 1 cup shredded Pecorino Romano Cheese or Parmesan or Cheddar
- 1 8- ounce can of sliced water chestnuts drained
- ½ cup mayonnaise
- 2 teaspoons sugar
- ¼ teaspoon freshly ground black pepper
Instructions
- In a large skillet, heat the oil over medium high heat.
- When the oil is hot, add the squash and sauté for a few minutes until it starts to soften.
- Add the onions and peppers and stir to combine.
- Cook for a few minutes longer until the onions become transparent.
- Dump this mixture into a greased casserole dish.
- In a separate bowl, whisk the eggs.
- Add the mayonnaise, sugar, and pepper and whisk to combine.
- Add the cheese and stir to combine.
- Pour the cheese mixture over the squash mixture and stir gently to combine.
- Bake in a 350F degree oven for about 30 minutes until a knife inserted comes out clean and the casserole is bubbly and starting to brown.
- Let rest for 5 minutes before serving.
Nutrition
Serving: 1/2 cup | Calories: 268kcal | Carbohydrates: 16g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 53mg | Sodium: 342mg | Potassium: 426mg | Fiber: 3g | Sugar: 7g | Vitamin A: 947IU | Vitamin C: 44mg | Calcium: 210mg | Iron: 1mg