Recipe Wednesday – Summer Squash Casserole

Until last week I had never made a vegetable casserole.  But with Grow Alabama providing us with veggies like squash and cucumbers pretty much weekly I had to come up with something new to use the veggies in.  So I went to my trusty Arab Mother’s Club cookbook that Jason’s grandmother gave us when we got married and found a Summer Squash Casserole that turned out to be divine.  Even Charlotte loved it which I guess means that she’s like her mother in that if you put mayo and cheese on it she’ll eat just about anything!  So this will now be my go-to recipe for Squash when we’re tired of onion squash.  I  hope you enjoy it also!

Yields: 6 servings

2 lbs summer squash, sliced

1 medium onion, sliced

1/4 cup Mayonnaise

1 cup grated Cheddar Cheese

Salt and Pepper to taste

3/4 cup herb-seasoned stuffing mix

Boil squash and onion in water until tender, about 10 minutes.  Drain and mix with mayonnaise, cheese, salt, and pepper.  Turn into buttered 1 1/2 quart casserole and sprinkle with stuffing mix.  Bake in a preheated 350 degree oven, uncovered, for 30 minutes.