Crowd Pleasing Squash Casserole

Thanksgiving 2014, I decided to make 3 casserole dishes.  

Green Bean, Broccoli Rice and Squash. 

I have never made squash casserole. It is one of my favorites any time I eat somewhere with a home style flair.  

There are so many different ways to make squash casserole.  

Here is the recipe I decided to test out - Southern Living Squash Casserole. 

I adapted it to feed a large crowd.  This recipe also called for basil. I chose to leave it out.

Cooked Yellow Squash & Onions

Squash Casserole

CROWD PLEASING SQUASH CASSEROLE

INGREDIENTS

• 8 pounds yellow squash, sliced
• 2 large sweet onions, finely chopped
• 2 cups sharp cheddar cheese, grated
• 1 1/2 cups mayonnaise 
• 2 teaspoons garlic salt
• 2 teaspoons ground pepper
• 4 large eggs, lightly beaten
• 4 cups soft, fresh breadcrumbs divided (I used italian)
• 2 1/2 cups parmesan cheese, shredded
• 4 tablespoons butter, melted
• 1 cup French Fried Onions

DIRECTIONS

• Preheat oven to 350 degrees. 
• Place yellow squash and onions in a dutch oven; cover with water. Cook about 8 minutes or just until the yellow squash and onions are tender; drain squash mixture well - set aside to cool
• Combine cooled squash mixture, sharp cheddar cheese, mayo, garlic salt, pepper, eggs, 2 cup breadcrumbs, and  1 1/2 cups parmesan cheese.  Spoon into a lightly greased large foil roasting pan. 
• Stir melted butter, french fried onions, remaining breadcrumbs, and parmesan cheese. Sprinkle over the squash mixture. 
• Bake casserole for 45-50 minutes or until set.