USA : North Carolina : Asheville : At Cumberland Falls Bed and Breakfast Inn
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Squash Casserole [rate this recipe]

4 lbs. Yellow squash, washed, sliced
1 large Vidalia or Texas Sweet onion, sliced very thinly in circles and then separated
1 cup, good quality white Vermont cheddar grated finely
1 cup mayonnaise
2 T. fresh basil. If you don't buy the fresh and are using dry spice 1 1/2 tsp. is plenty
A dash of cayenne for zip
2 cloves freshly chopped garlic
2 large eggs, beaten well
2 cups soft fresh breadcrumbs (use real bread....not commerical crumbs.
1 cup freshly shredded Parmesan cheese- divided
2 T. butter melted

Prep: Boil the sliced yellow squash just until it is not hard. Not till done. This dish is baked at completion. When finished drain very well getting as dry as possible. In a small skillet melt the butter and saute the onions until caramelized. Set aside this skillet-You are going to use again shortly.

Combine the squash, freshly grated cheddar, mayonnaise, eggs, cayenne, garlic and 1 cup of the soft bread crumbs. Add 1/2 cup shredded Parmesan.
Spray 13" X 9" pan with Pam. Place mixture in sprayed pan.

Place remaining 1 cup of soft crumbs in a small bowl. Add just a bit of dry oregano to the crumbs. Place them in in the skillet in which you caramelized the onions browning them in just a bit of good quality olive oil.

Sprinkle the crumbs over the squash mixture topping with the remaining Parmesan cheese. Bake at 350 degrees for 40-50 minutes.

Serves 8-10 depending upon appetite.

All of this, save the baking, can be done the day before. You are going to be seeing more than the turkey gobble at this meal I assure you. Enjoy and let me know how your guests respond to this dish. Sometimes, when I fix this at home I dice up some beautiful tomatoes to go right on top. Love tomato and squash paired and think you will too!

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Rate: $135-$260
Rooms: 6
Children ages 10+
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