Parmesan Squash Casserole

• 2 lb yellow squash
• 1 ¼ c Hellmann’s® mayonnaise
• 3 large eggs, beaten
• ½ tsp kosher salt
• ½ tsp ground black pepper
• ¾ c panko bread crumbs
• 2 c Parmesan cheese, hand-shredded
• ¼ c green bell pepper, chopped (optional)
• ¾ c green onions, chopped

Preheat the oven to 325°F and grease a 7 x 11-inch baking dish with cooking spray.

Slice yellow squash into 1-inch pieces. Place a steam basket in a Dutch oven over boiling water and steam for about 10 minutes, until the squash is fork tender.

Mix together mayonnaise, eggs, salt, pepper, breadcrumbs and Parmesan. Stir in green peppers and green onions. Add yellow squash last and mix until well incorporated. Pour into prepared pan and place in the oven. Bake for 30 minutes or until the casserole bubbles and the top is lightly browned.

Recipe developed by Chef Vera Stewart