squash casserole

Name: Squash Casserole
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 5 pound(s) yellow squash; cleaned and cut into 2 inch lengths; 1/2 cup(s) chopped onions; 1 cup(s) soft bread crumbs (crumble a few slices of bread in a food processor); 2 - eggs; 1 pound(s) butter; 1/4 cup(s) sugar; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; ## BREADCRUMB TOPPING; 1/2 cup(s) soft breadcrumbs; 2 tablespoon(s) melted butter

39 Pinches

Joyce Lowery

Sterlington, LA

Updated on Jan 26, 2014

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

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prep time 15 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

5 pounds yellow squash; cleaned and cut into 2 inch lengths
1/2 cup chopped onions
1 cup soft bread crumbs (crumble a few slices of bread in a food processor)
2 - eggs
1 pound butter
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
BREADCRUMB TOPPING
1/2 cup soft breadcrumbs
2 tablespoons melted butter

How To Make squash casserole

Step 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.

Step 2

Combine with beaten eggs; bread crumbs, butter, sugar, salt, and pepper. Turn into a greased 3-quart casserole.
Step 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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