Combine squash and green onions in a large microwave-safe bowl.
Cover tightly with pastic wrap, folding back a small edge to allow
steam to escape. Microwave at high 8 minutes or until squash is
tender. (Do not drain).
Whisk together mayonnaise and next 3 ingredients in a large
bowl; stir in squash mixture and cheese. Spoon mixture into a
lightly greased 11x7 inch baking dish; cover tightly with plastic
wrap, folding back a small edge to allow steam to escape.
Microwave at high 10 minutes or until casserole is set; remove
from microwave and let stand 10 minutes.
Stir together breadcrumbs and melted butter; microwave 2
minutes. Sprinkle over casserole.
Originally Submitted
6/29/2010
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