Copycat Baked Squash Casserole Recipe For Mondays or the Holidays by Donna John


Copycat Baked Squash Casserole Recipe For Mondays or the Holidays

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, 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.

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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 (see Recipe Notes), plus more for top
  • 1 stick (8 tablespoons) butter
  • 1/4 cup granulated sugar
  • 1 small onion, finely chopped (see Recipe Notes)

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Recipe Notes

  • 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.
  • 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.

Here's how to make it: 

  1. Boil the squash until very soft, about 10 minutes. Pour into a colander and drain well.
  2. Mash the squash.
  3. Add the eggs, breadcrumbs, butter, sugar and onion. Season well with salt and pepper.
  4. Stir to combine.
  5. Pour into a shallow 3-quart casserole dish. Top with a thin layer of breadcrumbs.
  6. Bake in a preheated 350-degree F oven until lightly browned, about 15 minutes.

Nutrition Facts Per Serving

Calories: 243

Total Fat: 13.8g

Saturated Fat: 7.9g

Cholesterol: 71mg

Sodium: 224mg

Total Carbohydrate: 26.4g

Dietary Fiber: 3.9g

Total Sugars: 12.5g

Protein: 6.8g

Vitamin D: 12mcg

Calcium: 78mg

Iron: 2mg

Potassium: 800mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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bepositive
This looks totally tasty.
Elisa Schmitz
How fun to recreate your favorite restaurant recipes at home. Love this recipe, Donna John ! #yum

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