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Friday, July 1, 2011

summer squash casserole

I just love comfort food.  I'm visiting my family in Kansas right now, and being back home brings back memories of all of my favorite dishes.  Growing up, we used to love eating at a restaurant called the Black Eyed Pea (does that place even exist anymore?).  My favorite dish - squash casserole.



I don't have the official Black Eyed Pea recipe, but we have found another that we love.  It's a great way to use up that summer squash that's taking over your garden!



First, cut about 3 lbs of yellow summer squash into chunks and place in a large saucepan. Cover with water and boil until tender (about 15-20 minutes).



Drain well, getting as much moisture out as you can. Mash the squash. 


Place the squash back in the saucepan and then add 1/2 cup egg substitute, 1/2 cup dry bread crumbs or crushed crackers, 2 tablespoons sugar, 2 tablespoon minced onion, 1/2 teaspoon salt (or more to taste), and 1/8 teaspoon pepper. Stir well.


Spray a small casserole dish with cooking spray and then pour the squash mixture into the dish. Bake uncovered in the oven at 350 degrees for 20 minutes.



Melt 2 teaspoons of butter and mix with two tablespoons of bread crumbs. Sprinkle over top of casserole and bake another 20-30 minutes until golden. Yum!



Summer Squash Casserole

6 small yellow summer squash (3 pounds), cut into chunks
1/2 cup egg substitute
1/2 cup plus 2 T. dry bread crumbs or crushed crackers, divided
2 T. sugar
2 T. minced onion
1/2 t. salt (or more to taste)
1/8 t. pepper
2 t. butter, melted

Place squash in a large saucepan and cover with water. Bring to a boil; boil for 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. Mash the squash; stir in egg substitute, 1/2 cup bread crumbs, sugar, onion, salt and pepper until blended.

Transfer to a 1 1/2 qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 20 minutes. Toss the remaining bread crumbs with butter; sprinkle over the top of casserole. Bake 20-30 minutes longer or until golden. Makes 8 servings.

Nutrition (1/2 cup serving): 77 cal, 2g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 240mg sodium, 12g carbs, 1g fiber, 6g sugars, 4g protein, 5% vit. A, 25% vit. C, 4% calcium, 6% iron.

6 comments:

  1. I love squash casserole - this looks wonderful!

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  2. This looks absolutely delicious!

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  3. what is egg substitute? Can I use real egg instead?
    I tried the turkey breast wrap today and it is really good!! Erik's aunt really likes it. Thanks!

    yulian

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  4. Just found this post from Stumbleupon :) I love your blog, it is so bright and pretty and this squash casserole looks delightful! I cannot wait for my squash to finish growing so I can try it.

    I am a Kansas blogger myself (MamaDweeb.com) so I had to comment when I read that you are visiting family in Kansas. How neat! I live near Topeka. You picked a lovely time to visit, it just finished being insanely hot.

    I'll be visiting your blog more often!

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  5. I LOVE squash!!!

    Oh, I have friends that live in Kansas. Some of my friends are having an adoption fundraiser in Sterling. My friend's son and his family are raising money to adopt a boy from the Ukraine!!!

    Have a Happy 4th of July weekend :) :) Love and hugs from Oregon, Heather :) :) :)

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  6. This looks excellent, I so love squash, thanks!

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