Yellow Summer Squash Casserole

Yellow Summer Squash Casserole
from my mom

3 pounds yellow summer squash
1/2 cup chopped onions
2 eggs
2 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 more tablespoons butter
about 1/2 cup crushed crackers or bread crumbs

Wash and slice up the squash. Boil or steam until tender, drain thoroughly, then mash.

Add the onion, eggs, butter, sugar, salt, and pepper to the squash. Pour mixture into a greased 9×13-inch baking dish. Melt the remaining two tablespoons of butter, and then spread it over the top of the squash. Sprinkle with crackers or bread crumbs.

Bake in 375 degree oven for approximately 1 hour, or until brown on top. Let the casserole cool for about 10 minutes before serving.

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