"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Baked Squash Casserole Recipe

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This recipe for Baked Squash Casserole, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Ledet
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 pounds medium-size yellow squash
2 eggs, beaten
2 cups bread crumbs
1/2 cup butter or margarine
1/4 cup granulated sugar
Salt to taste
2 tablespoons chopped onion
Dash of freshly ground black pepper

Directions:
Directions:
Preheat oven to 350 degrees F. Cut off tips of squash, then cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain squash in colander, then place in a large bowl and mash. Stir in eggs, crumbs, butter, sugar, salt, onion and pepper. Spoon mixture into a 3-quart casserole that has been lightly greased or coated with vegetable oil spray. Sprinkle a light layer of bread crumbs on top. Bake until lightly browned, 30 to 40 minutes.

Number Of Servings:
Number Of Servings:
12

 

 

 

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