Squash Casserole

Squash Casserole Recipe

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Joyce Lowery


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


☆☆☆☆☆ 0 votes

15 Min
45 Min


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  • 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.

Printable Recipe Card

About Squash Casserole

Course/Dish: Vegetables
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American

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