celticbikerbabe
New member
I had some rather big yellow squash and zucchini, and I find that they do not taste as good sauteed or oven roasted compared to the little ones. I found this recipe and thought I would try it to use up the big ones.
I used about 1/3 zucchini. I added double the breadcrumbs (made myself by lying sandwich bread on the rack in the cold oven for a day to go stale and then cubing it). I also added a couple pinches of sage, celery seed, and parsley. I found it easier to mash the squash with my stick blender than with a masher. It seems very watery at first when you mash the squash, but if you keep going it thickens up a good bit. I also stuck the pot back on the hot burner for a minute to evaporate a bit of the liquid.
Be careful when you add the eggs to make sure the mixture is cooled enough not to make scrambled eggs, and mix them in a little at a time. I also baked it for about 5 mins longer than they say. I really like it, it is sorta like a corn pudding consistency and has a really nice flavor somewhat like roasted corn. You could certainly get someone who doesn't like yellow squash to eat this, and I bet they will like it, too.
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Yellow Squash Casserole
A fragrant buttery dish, reminiscent of a corn casserole. No one will guess it contains squash! It freezes well, so it is a great way to utilize surplus squash from the garden. From The Black-Eyed Pea restaurant.
5 pounds medium sized yellow squash
4 ounces butter
2 eggs, beaten
1 cup bread crumbs, plus some for topping
2 tablespoons finely chopped onion
1/4 cup sugar
salt to taste
dash pepper
Preheat oven to 350 degrees.
Cut tips off squash and cut each into 3-4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender, about 20 minutes. Drain in colander, return to pan with butter and mash until mostly smooth.
Add eggs, bread crumbs, onion, sugar, salt, and pepper. Turn into greased 3 quart casserole. Sprinkle with a light layer of bread crumbs.
Bake at 350° for 25 minutes or until lightly browned.
Yield: 12 - 16 servings
I used about 1/3 zucchini. I added double the breadcrumbs (made myself by lying sandwich bread on the rack in the cold oven for a day to go stale and then cubing it). I also added a couple pinches of sage, celery seed, and parsley. I found it easier to mash the squash with my stick blender than with a masher. It seems very watery at first when you mash the squash, but if you keep going it thickens up a good bit. I also stuck the pot back on the hot burner for a minute to evaporate a bit of the liquid.
Be careful when you add the eggs to make sure the mixture is cooled enough not to make scrambled eggs, and mix them in a little at a time. I also baked it for about 5 mins longer than they say. I really like it, it is sorta like a corn pudding consistency and has a really nice flavor somewhat like roasted corn. You could certainly get someone who doesn't like yellow squash to eat this, and I bet they will like it, too.
-------------------------------------------------------------------------------
Yellow Squash Casserole
A fragrant buttery dish, reminiscent of a corn casserole. No one will guess it contains squash! It freezes well, so it is a great way to utilize surplus squash from the garden. From The Black-Eyed Pea restaurant.
5 pounds medium sized yellow squash
4 ounces butter
2 eggs, beaten
1 cup bread crumbs, plus some for topping
2 tablespoons finely chopped onion
1/4 cup sugar
salt to taste
dash pepper
Preheat oven to 350 degrees.
Cut tips off squash and cut each into 3-4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender, about 20 minutes. Drain in colander, return to pan with butter and mash until mostly smooth.
Add eggs, bread crumbs, onion, sugar, salt, and pepper. Turn into greased 3 quart casserole. Sprinkle with a light layer of bread crumbs.
Bake at 350° for 25 minutes or until lightly browned.
Yield: 12 - 16 servings