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.
Serving: 286gCalories: 261kcalCarbohydrates: 30.6gProtein: 7.1gFat: 11.3gSaturated Fat: 6.4gCholesterol: 57mgSodium: 357mgFiber: 4gSugar: 9.7g