Summer Squash Casserole
Fresh summer squash, onions and basil make this dish a must during warm summer evenings. Recipe courtesy The Food Channel.
Makes 1 casserole. Recipe courtesy The Food Channel.
4 tablespoons unsalted butter
3 pounds yellow squash, chopped
1 onion, chopped
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
3 large eggs
₃⁄₄ cup Japanese bread crumbs
6 fresh basil leaves, thinly sliced
½ teaspoon sea salt
¼ teaspoon coarse ground pepper
Preheat oven to 350°F. Grease a casserole dish. In a large skillet, melt butter over medium heat. Add squash and onions, cooking for 10 minutes or until soft, stirring often. Remove from heat. In a large bowl, combine mayonnaise, Parmesan cheese, eggs and ½ cup bread crumbs. Stir in squash mixture, basil, salt and pepper. Spoon mixture into the prepared dish and sprinkle with remaining bread crumbs. Bake for 40 minutes or until bubbly around the edges. Remove from oven and let rest for 5 minutes. Serve warm.