As of late, Mr.P and I find ourselves eating out quite a lot - a habit I'm sure many new empty-nesters indulge in when all of their children leave home. On a few occasions in the last several months we have eaten at our local Black-Eyed Pea. I have always loved their squash casserole and it's still as good as I remember it to be. Thinking that it would make an excellent side dish for our Thanksgiving turkey, I began to hunt for a good squash casserole recipe. I stumbled across this 'original' Black-Eyed Pea recipe and quickly decided to add this to our Thanksgiving menu. I'm sharing this treasure in case anyone out there is a lover of yellow squash as well - ENJOY!
Black Eyed Pea's Baked Squash Casserole
Even if you don't like yellow squash, you've got to try this. The Black Eyed Pea Restaurant chain is well known for their southern country veggies and this squash casserole is outta this world good!
- 5 lb medium yellow summer squash, cleaned and cut into 2" lengths
- 1/2 cup chopped onion
- 1 cup soft bread crumbs, crumble a few slices of bread or rolls in a food processor
- 2 large eggs
- 1 stick butter
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup soft bread crumbs
- 2 Tablespoon butter, melted
- Drop squash and onion into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash, allowing excess liquid to drain.
- Add beaten eggs, 1 cup breadcrumbs, butter, sugar, salt, and pepper. Mix well.
- Pour into a 3-quart casserole that has been lightly sprayed with a nonstick spray.
- Toss remaining bread crumbs with melted butter and sprinkle over top of casserole.
- Bake at 350 degrees for 20-25 minutes, or until lightly browned.
~THE DOMESTIC CURATOR~