Yellow Crookneck Casserole

I adapted this recipe from a Taste of the South magazine.  It is a very tasty meatless dish that could be used as either a main dish or a side dish.


Yellow Crookneck Casserole

2 pounds smallish yellow squash     1 large egg

1/2 cup mayonnaise                           1 tablespoon chopped fresh chives

1/2 teaspoon salt                                 1 tablespoon chopped fresh basil

1/4 teaspoon black pepper                1 teaspoon chopped fresh thyme

2 cups shredded sharp cheddar cheese  (I grate an 8 ounce block.)

Trim the ends off the squash and cut into 1/2 inch slices.  If the squash are very big, cut the slices in half.  Preheat the oven to 350F.  Use a steamer and steam the squash until tender.  This will take about 10-12 minutes after the water boils.  Shake the squash over the sink to remove excess water.

Measure the mayonnaise into a large bowl.  With a fork, beat the egg into the mayonnaise.  Add the herbs, salt and pepper.  Add the cooked squash and 1& 1/2  cups of the cheese.  Stir gently to combine.

Pour the mixture into a buttered 9×9 inch baking dish.  Top with the remaining cheese.  Bake for 30 to 40 minutes or until bubbly and browned on top.

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