Ingredients Jump to Instructions ↓

  1. 1 C Whole Milk (or 2%)

  2. 3 Tbsp Butter

  3. 1 C Dry Bread Crumbs

  4. 2 C Cooked and Mashed Yellow Crookneck Squash

  5. 2 C Grated Sharp Cheddar Cheese

  6. 2 Tbsp Minced Onion

  7. 1/2 tsp Sea Salt

  8. 1/4 tsp Fresh Cracked Black Pepper

  9. 2 Eggs beaten Topping

  10. 1/2 C Bread Crumbs

  11. 1/4 tsp Sea Salt

  12. 1/4 tsp Pepper

  13. 1/4 tsp Hungarian Paprika

  14. 2 Tbsp Melted Butter

Instructions Jump to Ingredients ↑

  1. Clean, dice and boil the squash until soft. Mash and measure out two cups. Set aside. Prepare topping by combining all dry ingredients with melted butter and stir until bread crumbs are completely wet. Set aside. In a saucepan, heat together milk and butter on med low until butter is melted. Put the bread crumbs into a mixing bowl and pour milk mixture over the crumbs; stir in the squash until completely blended. Add cheese, onion, salt, pepper and beaten eggs. Mix well. Pour into a 9x9" greased (with cooking spray) casserole dish. Top with wet bread crumb mixture. Bake at 350 for 20-30 minutes or until topping is deep golden brown and the center of the casserole is no longer runny. Let set for 3-5 min. before serving. Yield: serves 4 Notes: This is terrific as a side dish to roasted chicken!


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