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"The belly rules the mind."--Spanish Proverb

Squash Casserole by Arnold’s Country Kitchen in Nashville Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. crookneck yellow squash cut into medium rounds
1 large yellow onion chopped
1 cup sugar??
2 Tbsp. salt
1 tsp. White Pepper

Topping:
6 cups crumbled dry cornbread
1/2 cup sugar
1/2 melted butter
1/4 cup paprika
Directions:
Directions:
Preheat oven to 350º. Grease a 9 x 13 baking dish. Place squash and onions in a medium pot. Add enough water to cover squash and onions about halfway, about 6-8 cups. Boil on medium heat for 20 to 30 minutes, until tender. Drain in colander and mash with wooden spoon to get water out.

Pour squash mixture into mixing bowl. Add sugar, salt pepper, and chicken stock to taste. Stir in additional salt, pepper, and stock to taste. Place mixture in baking dish.

Mix topping ingredients in a bowl and pour over squash. Bake 45 minutes until top begins to turn brown.

 

 

 

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