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This is something my Mom used to make which you can have for Thanksgiving. It's Atkins compatible and very delicious. Sorry, I cannot remember all the amounts so estimated a few things, but it would be hard to make a bad casserole out of these ingredients.
1 lb yellow squash
1/2 c. mayonnaise
1/2 c. onion chopped
1/2 c. green pepper chopped
1/2 c. sliced mushrooms (optional)
Sharp cheddar cheese (not sure here, maybe 1 cup?; could use
Monterey Jack instead)
dash of juice from jalapeno peppers (optional, this does not make this
hot, it just adds some flavor)
salt & pepper
Sliced almonds
Slice yellow squash and cook until tender. Drain for a very long time
in a colandar, "squishing" the squash to eliminate the the liquid (otherwise the casserole will be watery).
In a bowl, mix squash in with other ingredients, except almonds. When
mixed, put into a greased casserole dish. Bake at 325 - 250 until warm (about a half hour, but watch closely because I am not sure about timing).
Just before done, top with almonds and let bake for a few more minutes
to let almonds brown.
1 lb yellow squash
1/2 c. mayonnaise
1/2 c. onion chopped
1/2 c. green pepper chopped
1/2 c. sliced mushrooms (optional)
Sharp cheddar cheese (not sure here, maybe 1 cup?; could use
Monterey Jack instead)
dash of juice from jalapeno peppers (optional, this does not make this
hot, it just adds some flavor)
salt & pepper
Sliced almonds
Slice yellow squash and cook until tender. Drain for a very long time
in a colandar, "squishing" the squash to eliminate the the liquid (otherwise the casserole will be watery).
In a bowl, mix squash in with other ingredients, except almonds. When
mixed, put into a greased casserole dish. Bake at 325 - 250 until warm (about a half hour, but watch closely because I am not sure about timing).
Just before done, top with almonds and let bake for a few more minutes
to let almonds brown.
)
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