Herbed Squash Casserole

Herbed Squash Casserole
Yields 6
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  1. 2 pounds yellow squash, ends trimmed and cut into 1⁄2-inch slices
  2. 1 large egg
  3. ½ cup mayonnaise
  4. 1 tablespoon finely chopped fresh chives
  5. 1 tablespoon chopped fresh basil
  6. ½ teaspoon chopped fresh thyme
  7. ½ teaspoon salt
  8. ¼ teaspoon ground black pepper
  9. 1¼ cups shredded sharp Cheddar cheese, divided
  10. Garnish: fresh thyme
  1. Preheat oven to 350°
  2. Place squash slices in the basket of a steamer with approximately 1 inch water in the saucepan below. Bring water to a boil, and steam squash until tender when pierced with a fork, approximately 12 minutes.
  3. While squash is cooking, combine egg, mayonnaise, chives, basil, thyme, salt, and pepper in a medium bowl. Add steamed squash and 3⁄4 cup cheese to mayonnaise mixture, stirring gently to combine.
  4. Pour into a 9x9-inch baking dish, and top with remaining 1⁄2 cup cheese.
  5. Bake for 30 minutes. Garnish with fresh thyme, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/


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