Baked Squash Casserole Recipe From An Iconic Southern Restaurant (6 Ingredients, 35 Minutes) by Donna John
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When I was growing up, there was a restaurant nearby called Black-eyed Pea. One of my favorite things to order at Black-eyed Pea, besides the baked whitefish, broccoli cheese soup, broccoli rice casserole, fried okra and peach cobbler, was their baked squash casserole. Many, many years ago, the recipe for this popular vegetable casserole was published in a local newspaper, which I quicky wrote down and have been making ever since.
This baked squash casserole recipe is easy enough for weeknight dinners, but is also at home on your holiday dinner table. To make this easy squash recipe you will need yellow squash (check out the health benefits of squash), eggs, fresh breadcrumbs, butter, sugar and onion. After the squash is boiled until soft and mashed, it is mixed with the remaining ingredients and baked until lightly browned. It is vegetarian and it is delicious!
Serve this casserole as a side dish with your favorite dinners. This casserole is also a great balance when serving lots of rich, cheesy casseroles during the holidays.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Ingredients
- 5 pounds yellow squash, cut into large chunks
- 2 eggs
- 1 cup soft, fresh breadcrumbs, plus more for top
- 1 stick (8 tablespoons) butter
- 1/4 cup granulated sugar
- 1 small onion, finely chopped
Here's how to make it:
- Boil the squash until very soft, about 10 minutes. Pour into a colander and drain well.(Make sure you get as much water out of the cooked squash as you can. You don't want a watery casserole! You can mash the squash in the colander so it releases the water. I do that and also will put it back into the pot over low heat so any water evaporates.)
- Mash the squash.
- Add the eggs, breadcrumbs, butter, sugar and onion. Season well with salt and pepper. (Black-eyed Pea uses their whole-wheat dinner rolls as breadcrumbs in this recipe. You can use dinner rolls, sandwich bread or whatever bread you have on hand. I grated two hamburger buns I had leftover to make breadcrumbs. You really want to use soft breadcrumbs for this recipe, not dry. The original recipe calls for 2 tablespoons chopped onion. As an onion lover, I see this as a waste of time and opportunity. I use one small onion.)
- Stir to combine.
- Pour into a shallow 3-quart casserole dish. Top with a thin layer of breadcrumbs.
- Bake in a preheated 350-degree F oven until lightly browned, about 15 minutes. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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