Loryn's Baked Squah Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 183.1
  • Total Fat: 10.4 g
  • Cholesterol: 50.7 mg
  • Sodium: 277.4 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Loryn's Baked Squah Casserole calories by ingredient


Introduction

This is my mom's version of the original squash casserole that used to be offered at Black-Eyed Pea restaurants. In my opinion, this is MUCH better. It's requested at all family functions and there are rarely leftovers. This is my mom's version of the original squash casserole that used to be offered at Black-Eyed Pea restaurants. In my opinion, this is MUCH better. It's requested at all family functions and there are rarely leftovers.
Number of Servings: 12

Ingredients

    3 lbs yellow (summer) squash, sliced
    2 eggs, beaten
    1 c. Town House Multigrain cracker crumbs
    1/2 stick (1/4 cup) butter or margarine, melted
    1 Tbsp. sugar
    2 Tbsp. chopped onion (we use dried/minced)
    salt and pepper to taste

    Topping:
    2 Tbsp. butter, melted
    1/2 c. Town House Multigrain cracker crumbs

Directions

In a large saucepan, boil squash until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup cracker crumbs, melted butter, sugar, salt, pepper, and onion. Pour into a 9x13 dish (or 3-qt casserole dish) that has been lightly sprayed with non-stick spray. Mix topping ingredients together and sprinkle evenly over the top. Bake at 350 degrees for 30 minutes or until lightly browned.

You may make ahead and refrigerate before baking.

Variation: You may use buttered bread crumbs on top instead of cracker crumbs.

(To determine serving size, I just cut the casserole into thirds one way and fourths the other.)

Number of Servings: 12

Recipe submitted by SparkPeople user DESIGN_LADY05.