Crumb-Topped Summer Squash Casserole

Total Time Prep: 30 min. Bake: 40 min.

Yield 8 servings

"Whenever I'm invited to a potluck, I'm specifically asked to bring this warm crumb-topped side dish," explains Vicki Wrona from Grand Prairie, Texas. "No one realizes how nutritious it is."

Ingredients

6 small yellow summer squash (3 pounds), cut into chunks
2 eggs, lightly beaten
1/2 cup plus 2 tablespoons dry bread crumbs, divided
2 tablespoons sugar
1-1/2 teaspoons dried minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted

Directions

Preheat oven to 350°. Place squash in a large saucepan and cover with water. Bring to a boil; boil, uncovered, 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. In a bowl, mash squash. Stir in eggs, 1/2 cup bread crumbs, sugar, onion, salt and pepper until blended.
Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Toss remaining bread crumbs with butter; sprinkle over the top. Bake 20-30 minutes or until golden.

"Whenever I'm invited to a potluck, I'm specifically asked to bring this warm crumb-topped side dish," explains Vicki Wrona from Grand Prairie, Texas. "No one realizes how nutritious it is."

Recipe Creator