2 tbsp. water
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup chopped pecans
1/2 cup mayonnaise
2/3 cup shredded cheddar cheese, divided
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
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| SUMMER SQUASH BAKE | |||
| Yields 6 servings | |||
| 3 cups sliced yellow summer squash 2 tbsp. water 1/2 cup finely chopped green pepper 1/2 cup finely chopped onion 1/2 cup chopped pecans 1/2 cup mayonnaise 2/3 cup shredded cheddar cheese, divided 1/2 tsp. sugar 1/2 tsp. salt 1/4 tsp. pepper |
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| Place squash and water in a 1-1/2 qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain well. Stir in green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper. Transfer to a lightly greased shallow 1-1/2 qt. baking dish. Cover and bake at 350 for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes or until cheese is melted. | |||