Real Recipes From Real Home Cooks ®

squash casserole

a recipe by
Joyce Lowery
Sterlington, LA

This is a copycat recipe from "The Blackeyed Pea Restuarant".

serves 6
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For squash casserole

  • 5 lb
    yellow squash; cleaned and cut into 2 inch lengths
  • 1/2 c
    chopped onions
  • 1 c
    soft bread crumbs (crumble a few slices of bread in a food processor)
  • 2
  • 1 lb
  • 1/4 c
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1/2 c
    soft breadcrumbs
  • 2 Tbsp
    melted butter

How To Make squash casserole

  • 1
    Drop chopped squash and onions in enough boiling water that covers them. Return to boil; reduce heat and cook until tender. Drain well in colander and mash; allowing excess liquid to drain.
  • 2
    Combine with beaten eggs; bread crumbs, butter, sugar, salt, and pepper. Turn into a greased 3-quart casserole.
  • 3
    Toss remaining bread crumbs with melted butter and sprinkle over the top of the casserole. Bake at 350 degrees for 30 minutes until lightly browned.

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