Southern squash casserole is a widely popular dish in the South. Casserole recipes vary greatly with some cooks adding cheese or cream and crushed crackers instead of breadcrumbs. This recipe for Southern squash casserole is fairly simple. I mash tender yellow crookneck squash and sweet onions, then I stir in sugar, breadcrumbs, butter, and eggs. Once mixed, I pour the mixture in 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.