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Home Breakfast

Crookneck Yellow Squash Casserole Recipe

Ingredients

How to make it

  • Scrub the squash, cut off stem and blossom end.
  • Cut in half from end to end.
  • Scoop out seeds and cube squash into chunks. (you can leave the seeds if you like, but our household can't eat them)
  • In heavy pan or skillet over medium-low heat, add oil and butter.
  • Add the squash and onion, a little salt and pepper. Cover and stir occasionally until well softened. (soft enough to mash with a fork but not fall apart on their own.. sort of al denté) Do NOT brown the squash or onion.
  • Remove from heat and allow to cool enough so egg won't cook when added. While it is cooling, mix remaining ingredients stirring well. Add the squash/onion mixture, stirring just enough to mix and pour into greased/sprayed 2 quart casserole dish or 9x9 pan, top with reserved bread crumbs and cheese.
  • Bake uncovered at 350 for about 20-25 mins until top is golden brown.

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The Cook

chinablue 24747, VA

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