Yellow Squasherole Recipe

Name: Yellow Squasherole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1/4 c. Ritz cracker crumbs; 1/4 c. chopped pecans; 1/4 c. water; 1/2 tsp. salt; 1 lb. yellow squash, sliced; 1/4 c. mayonnaise; 1 egg, beaten; 1 c. shredded Cheddar cheese; 2 Tbsp. butter, melted; 1 1/2 tsp. sugar; 1 small onion, chopped

Servings: persons

2 Tbsp. butter
1/4 c. Ritz cracker crumbs
1/4 c. chopped pecans
1/4 c. water
1/2 tsp. salt
1 lb. yellow squash, sliced
1/4 c. mayonnaise
1 egg, beaten
1 c. shredded Cheddar cheese
2 Tbsp. butter, melted
1 1/2 tsp. sugar
1 small onion, chopped

1
Microwave butter at High 1/2 to 1 minute; add cracker crumbs and pecans; microwave at High 2 minutes, stirring after 1 minute. Set aside.
2
In 1-quart casserole, place water, salt and squash. Cover.
3
Microwave at High, 8 to 10 minutes, stirring after 4 minutes until tender.
4
Drain.
5
Mix together mayonnaise, egg, cheese, melted butter, sugar and onion.
6
Pour over squash, mixing well.
7
Microwave at Medium 4 minutes.
8
Stir, then add crumb topping.
9
Microwave at Medium, 2 to 4 minutes more until center is set.
10
Let stand about 5 minutes before serving.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. butter, 1/4 c. Ritz cracker crumbs, 1/4 c. chopped pecans, 1/4 c. water, and more.

Yes, Yellow Squasherole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yellow Squasherole

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