Photo by Benjamin Gately Williams

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8-12 servings

  • 3 pounds yellow squash
  • 1 medium onion, chopped
  • ½ cup butter
  • 3 eggs, beaten
  • 2 tablespoons corn starch
  • 1 cup Parmesan cheese
  • 1 cup cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  1. Preheat the oven to 350 degrees. Butter a 9×13 casserole dish.
  2. Chop squash and onion. Put in a large pot, cover with salted water and cook over medium-high heat for about 15 minutes or until the vegetables are tender.
  3. Drain well. Mix cooked squash and onion with ¼ cup butter, eggs, corn starch, ½ cup cheddar cheese, ½ cup Parmesan cheese, salt, pepper, and cayenne pepper.
  4. Place mixture into a buttered casserole dish. Top with remaining cheese and butter and bake for about 35 minutes.
  • from Sissy Hassy, Innkeeper of Sea View on Pawleys Island, SC

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