Baked Squash Casserole, food from my garden
Squash casserole is one of my favorite comfort food dishes.
When I was a teenager, my Mother and I would go to a restaurant called “The Black-eyed Pea” and order veggie plates. Plates full of broccoli rice casserole, fried okra, cheese-y broccoli soup and the most amazing squash casserole.
It was one of our favorite dinner spots, and one of my favorite teenaged memory clusters.
Once I was all-growed up (yes, I said growed up) I began trying to replicate the squash casserole.
Years and years ago I found a copy-kat recipe that I have altered until I was happy with it.
Baked Squash Casserole
- 5 -6 medium size Yellow Squash
- 1 cup Bread Crumbs plus additional 1-2 tablespoons for topping
- 1 stick Butter or margarine (melted) *I use light butter, and I usually use less than a whole stick*
- 1/4 cup of Brown Sugar
- 1/4 cup of Onion (chopped)
- 2 eggs (beaten)
- 1 teaspoon of Black Pepper
- 1 teaspoon of Salt
- 1 teaspoon of tarragon
Cut the ends off squash and cut each squash into 4 or more pieces.
Place the squash into a pot of boiling water, use enough water to cover the squash. Reduce heat and cook until tender. I cooked my squash fir about 12 minutes. Drain and mash.
Place the mixture into a casserole dish that has been lightly sprayed with a non-stick baking spray.
I have Phun with iPhone Photos!
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