Herbed Squash Casserole | Printable recipe

2 pounds yellow squash
1 large egg
1/2 cup mayonnaise
1 tablespoon finely chopped fresh chives
1 tablespoon chopped fresh basil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups preshredded sharp Cheddar cheese

Preheat the oven to 350˚F.

Slice the squash into 1/2-inch-thick slices. Steam the squash for
12 minutes, or until tender when pierced with a fork.
While the squash is steaming, mix the egg, mayonnaise, chives,
basil, thyme, salt, and pepper in a medium mixing bowl.
Remove the squash from the steamer basket. Add the squash and
3/4 cup cheese to the herbs and stir gently to combine.

Pour into a 7 by 11-inch baking dish and top with the remaining
1/2 cup of cheese.

Bake for 30 minutes.

Cooking School
Store fresh herbs in your fridge just like you would flowers in a vase.
Place the stems of the herbs in a jar with an inch or two of water.
Next, place an open resealable plastic bag over the jar to create the perfect little “greenhouse.”

Serves 6 to 8

Baking time: 30 minutes

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