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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 2 pounds yellow squash
- 1/4 cup finely chopped onion or 1 tablespoon dehydrated onion
- 2 tablespoons butter, melted
- 1 cup dry breadcrumbs (divided)
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/4 teaspoon black pepper
Method
- Preheat oven to 350 F.
- Rinse and trim ends of squash. Cut squash into 2-inch pieces. Place in boiling, salted water until just tender, about 10 minutes. Drain in colander; mash to remove remaining liquid. Drain for 10 minutes.
- Saute fresh onions until soft, about 5 minutes. Combine drained, mashed squash, onions,
- melted butter, 1/2 of the bread crumbs, sugar, salt, beaten eggs and pepper.
- Pour into lightly greased 1 1/2 quart casserole dish. Top with remaining 1/2 cup bread crumbs. Bake, covered with foil, 20-30 minutes until set, then remove cover and bake until crumbs are golden about 10 minutes more.
