Having a garden full of squash is a blessing, especially when you can use the squash to make a few loaves of summer squash bread or a delicious summer side dish of Southern Baked Yellow Squash Casserole.
This casserole is one of those warm and comforting dishes you’ll want to have in your recipe box for those potlucks at church… next to your next barbecue or smoked summer dinner, or even for the next holiday dinner.
It’s so simple, and yet so filling – the breadcrumbs atop the casserole add a little extra crunch to every bite.
If you don’t have breadcrumbs, you can easily make your own – or, use dried Ritz Crackers in lieu of breadcrumbs for a buttery topping.
- 3 lbs yellow squash, cut into 1" slices OR chunks
- 1/2 C. onion, chopped
- 2 eggs
- 1/4 C. + 2 Tbsp butter, melted
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 C. + 1/4 C. dry bread crumbs
- Preheat your oven to 375 degrees F.
- Grease a 2 quart baking dish and set aside.
- Place your squash in a saucepan, cover with water and boil for 12-15 minutes or until soft.
- Drain the squash really well, then place in a large mixing bowl.
- Mash the squash until they are slightly chunky.
- Stir in the 1/2 C. of bread crumbs, onion, eggs, 1/4 C. butter, sugar, salt and pepper until combined and spread in the greased casserole dish.
- In a skillet on medium, melt the additional 1-2 Tbsp butter and stir in the 1/4 C. bread crumbs until well blended.
- Sprinkle that butter and bread crumb mixture evenly on top of the casserole.
- Bake for 45-55 minutes in the oven until golden brown and cooked through.