If you’re a lover of squash, then you’ll love this recipe for southern squash casserole. The dish is a widely popular in the South. I like it any time of year, but it’s most popular in the fall around the Thanksgiving holiday.
Casserole recipes vary greatly. Some folks add cheese or cream and crushed crackers instead of breadcrumbs. To make southern squash casserole, I mash tender yellow crookneck squash and sweet onions and mix them together. Then I stir in sugar, breadcrumbs, butter, and eggs. Once it’s all stirred together, I pour the mixture into a 3-quart casserole and bake until golden brown.
It’s tasty enough for kids to eat without knowing that they’re eating squash.
Southern Squash Casserole Recipe
- 5 pounds yellow crookneck squash
- 1 medium sweet onion
- 2 cups bread crumbs
- 2 eggs slightly beaten
- ½ cup unsalted butter
- ¼ cup granulated sugar
- Salt and pepper
- 2 tablespoons breadcrumbs
Wash squash and trim ends. Cut into several pieces. Peel and slice onion. Bring a generously salted pot of water to a boil. Add squash and onion and return to a boil, reduce heat, and simmer. Cook until squash is tender. Drain well.
In a large bowl, add squash and onion and mash. Stir in breadcrumbs, butter, sugar, and add salt and pepper to taste. Stir in eggs.
Pour mixture into a lightly greased 3-quart casserole. Top with remaining breadcrumbs. Bake at 350°F until golden brown, about 40 minutes.