This is now my favorite squash casserole. I don't care much for recipes that are thickened with eggs. They taste too much like quiche to me and have a scrambled egg-like texture. The flavor of the sauce reminds of Campbell's Cream of Celery soup

Ingredients

4	medium yellow squash, cut into half moons, about 1 1/2 pounds before trimming
1	small onion, slivered, 2 1/2 ounces
2	stalks celery, finely chopped
2	tablespoons butter
1	teaspoon chicken bouillon granules
1/4	cup Hellman's Light mayonnaise
1/4	teaspoon salt
1/2	teaspoon pepper
1/8	teaspoon garlic powder
4	ounces cheddar cheese, shredded *

Directions

1. Sauté the onion and celery in the butter along with the chicken bouillon granules until the celery and onion are very soft and a little browned, about 20 minutes.
   
   
2. Meanwhile, cook the squash in boiling water (or microwave) until tender; drain very well and pat as dry as possible.
   
   
3. Combine all of the ingredients in a greased 1 1/2 quart casserole or 6x8" baking dish.
   
   
4. Bake at 350º, uncovered, 30 minutes or until nicely browned and bubbly.
   
   

Categories

Side Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in vitamin C

Bad points High in saturated fat