Baked Squash Casserole, food from my garden

Come, join us for dinner.

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.

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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.

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While the squash is cooking, mix the beaten eggs, 1-cup breadcrumbs, melted butter, sugar, salt, onion, tarragon and pepper together in a bowl.

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Combine the mashed squash with the crumb mixture.

Place the mixture into a casserole dish that has been lightly sprayed with a non-stick baking spray.

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Sprinkle the top with the 2 tablespoons of breadcrumbs.

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Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
I used the broiler at 500 deg. For the last 5 minutes to give the top a nice crust.

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I have Phun with iPhone Photos!

iPhone Photo Phun

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14 Comments

  1. Om nom nom! Can’t believe you’re already cooking with garden goodies! And this is some good-looking comfort food, I just want to snuggle up with a hot plateful of it on a rainy day.

    • Allie,

      My squash is so happy! I’m harvesting 4-6 squash per day right now.
      I’m sharing my squash bounty with my neighbor.

      I think I’ll have a few Acorn squash ready to harvest soon.

  2. Looks so yummy! I’ve just recently decided to be a grown up and like squash πŸ™‚ So I need ideas for how to use it – thanks for sharing!

  3. Woah! I’ve never thought about serving squash like this before.. I can’t wait to have enough squash to give it a whirl. πŸ™‚

  4. even a fat guy thinks this looks delicious!!

  5. I can’t believe you have squash already!! And tomatoes! It’s been hot lately, so I’m hoping that will give my garden a jump start, but wow. That’s awesome. Stopping by from the Spring Fling!

    • I’ve been very lucky garden wise this season. We’ve had great weather and the right amount of rain.

  6. I can’t wait to harvest my squash! I’m ready to cook. This dish sounds wonderful. I can almost taste it!

    • I hope you enjoy it! I love squash so much!

  7. gfunkified

    Yum! Sounds (and looks) delicious!

  8. How satisfying to make something from your own garden. Looks great!

  9. How delicious and itΒ΄s from your gardne, so even better!

  10. What a happy memory – lovely! Scrumptious dish too – and homegrown – even better.
    πŸ™‚ Mandy

  11. Such a Southern staple. Isn’t it great cooking with things you grew?

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