Black Eyed Pea Squash Casserole Recipe
This black-eyed pea squash casserole recipe is a great dish to make on cold winter days. It’s hearty and warming, plus it can be made ahead of time and tastes even better the next day! The best part about this casserole is that it’s full of veggies, so you don’t have to feel guilty about eating a second helping.
Ingredients
- 4 oz butter
- 1/4 cup Sugar
- 2 tbsp Onion chopped
- Salt to taste
- 1 cup Bread crumbs
- 5 lbs Yellow squash Medium size, 5 pounds
- 2 Eggs beaten
- 1 dash Pepper
Instructions
- Slice each squash into three or four pieces and remove the tips. Place squash in a large saucepan and cover with boiling water. Bring to a boil, reduce heat, and simmer until tender. Drain in a colander and then mash.
- Add 1 cup bread crumbs, butter, sugar, salt, onions, and pepper to the beaten eggs. Put into a lightly greased or sprayed non-stick 3-quart casserole.
- Spread a light layer of bread crumbs on top. Put in the oven at 350 degrees for 20 to 25 minutes, until lightly browned.