Summer Squash Casserole with Nuts


  • 1 pound summer squash, sliced
  • 1/4 cup butter
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon white sugar
  • 1/2 cup chopped onion
  • 1 egg
  • 1/2 cup mayonnaise
  • salt and pepper to taste
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup pecans, chopped
  • 1/2 cup bread crumbs


Preheat oven to 350 degrees F (175 degrees C).

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Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.

Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.