Baked Squash Casserole
Submitted by ppadovano
Southern-style mashed yellow squash casserole sweetened with brown sugar and topped with whole wheat breadcrumbs, baked until golden. Egg-free, feeds 12, and a summertime potluck staple.
YIELD
12 servingsPREP
10 minCOOK
35 minREADY
45 minWhen summer squash is piling up in the garden faster than you can give it away, this casserole is your answer.
Five pounds of yellow squash get boiled until tender, mashed with their cooking liquid, and mixed with brown sugar, chopped onion, diced green bell pepper, and crumbled whole wheat bread.
Egg replacer keeps it binding together without actual eggs, making it friendly for those with allergies.
A crunchy breadcrumb topping gets golden brown in the oven while the filling stays soft and lightly sweet underneath.
Kitchen Tips
- Reserve some of the cooking liquid when you drain the squash. It adds moisture and flavor back into the mash without making it watery.
- Don’t over-mash. A few small chunks of squash give the casserole more character than a completely smooth puree.
- The brown sugar should be subtle, just enough to bring out the natural sweetness of the squash without making it taste like dessert.
- This travels well, so it’s ideal for potlucks, church suppers, and family reunions.
Ingredients
Directions
Cut off tips of squash, cut each squash into 3 to 4 pieces.
Drop squash into a large saucepan with enough boiling water to cover.
Return to a boil, reduce heat and cook until tender.
Mash, reserving liquid.
Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper.
Turn into a 3 quart casserole that has been lightly greased or sprayed with non-stick vegetable spray.
Cover with a light layer of crumbs.
Bake at 350℉ (180℃). until lightly browned.
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