This squash casserole recipe has been a part of our Thanksgiving family tradition for many years.  It’s easy to double for crowds at the holidays and is such a great fall dish.  It’s so cheesy and yummy, it has all the ingredients for ultimate flavor.  Make sure to drain the squash well after it is cooked before adding it to the rest of the ingredients, this will prevent the casserole from becoming too runny.  You can add more cheese to make it even cheesier or substitute the cheese in this recipe with your favorite variety.  I sometimes use panko bread crumbs instead of the regular buttered bread crumbs, it just depends what I have on hand.  This is a very simple addition to any meal but has become one of our families favorite Thanksgiving additions.

2 LBS Yellow Squash, sliced

2 Eggs, slightly beaten

1/4 C Chopped Green Pepper

1/4 C Chopped Onion

1 C Mayonaise

1/2 C Grated Cheddar Cheese

1/2 C Grated Parmesan Cheese

Salt and Pepper

Buttered Bread Crumbs

Cook squash until tender; drain well. Add remaining ingredients.  Taste for seasoning.  Place in a greased casserole dish and bake at 350 degrees for 25-30 minutes.  When almost done, sprinkle with crumbs.  Return to oven to complete baking about 5-10 more minutes.

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