Southern Squash Casserole
Equipment
- 1 2.5-quart casserole dish
Ingredients
- 5 lbs yellow crookneck squash
- 1 medium sweet onion
- 2 cups plain breadcrumbs
- 2 large eggs slighty beaten
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- salt and pepper
- 2 tbsp plain breadcrumbs
Instructions
- Wash the squash and trim the ends. Cut into several pieces. Peel and slice the onion. Bring a generously salted pot of water to a boil. Add the squash and onion and return to a boil, reduce heat, and simmer. Cook until the squash is tender. Drain well.
- In a large bowl, add the squash and onion and mash. Stir in the breadcrumbs, butter, sugar, and add salt and pepper to taste. Stir in the eggs.
- Pour the mixture into a lightly greased 2.5-quart casserole or 9 x 13 baking dish. Top with remaining breadcrumbs. Bake at 350°F until golden brown, about 40 minutes.
Nutrition
Calories: 253kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 194mg | Potassium: 695mg | Fiber: 4g | Sugar: 13g | Vitamin A: 785IU | Vitamin C: 40mg | Calcium: 92mg | Iron: 2mg