I found the idea for this recipe on Cooks.com, made some adjustments and the results were delicious. Hubby said “I freakin hate squash but this rocks.” I have plans to make a Tex Mex style squash casserole next. I have a LOT of squash to use up, thanks to my Week Three CSA delivery!
3 small yellow squash (Zucchini will also work well in this recipe)
1 small chopped onion
1 1/2 cup cooked brown rice (I used one bag of Success Boil-In-The-Bag brown rice, which equals about 2 cups)
1 to 1& 1/2 cups grated sharp cheddar cheese
salt and pepper to taste
2 eggs, beaten
1/4 cups light mayonaise (I used a bit less).
If you need to cook your rice, do that first. Boil in the bag brown rice works well with this recipe and is ready in 8 minutes, right when you are ready to assemble everything else. Sautee squash and onions in a bit of olive oil in a skillet over medium-high until crisp-tender. Add salt and pepper. Beat eggs and mayonaice together.
Add rice, cheese, and veggies to a buttered casserole dish. Pour mayo-egg mixture over the top and stir all together. Cover with tinfoil and bake at 350 degrees for 30 minutes.
I took off the tinfoil, and turned the oven to low broil to brown the top a bit. You can also use a cracker crumb topping and skip the tinfoil while baking.