Black Eyed Pea Squash Casserole Recipe
Casseroles are a beloved and versatile dish that can be enjoyed for any meal of the day. With combinations of ingredients, they offer a convenient and delicious way to use up leftovers or create a satisfying meal from scratch.
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Servings: 8
Calories: 220kcal
Equipment
- Skillet
- baking dish
- bowl
Ingredients
- 2 cups chopped onion– Two cups of finely chopped onions promise to release a robust and savory aroma that deeply enriches the overall flavor profile.
- 4 eggs– Four large eggs destined to provide a luxurious and velvety texture, ensuring a moist and delectable consistency.
- 2 cups soft bread crumbs– A generous helping of soft bread crumbs ready to absorb the savory juices, creating a textured foundation that promises a delightful crunch.
- 10 lb medium yellow summer squash– A whopping ten pounds of medium yellow summer squash primed to deliver a naturally sweet taste and a lusciously creamy texture, transforming the dish into a symphony of flavors.
- 1/2 cup sugar– Half a cup of sugar perfectly measured to introduce a delicate sweetness that harmonizes with the savory elements, creating a nuanced taste experience.
- 2 sticks butter– Two indulgent sticks of butter poised to melt into the mixture and craft a rich, buttery base that imparts a decadent and creamy essence.
- 1 tsp black pepper– A teaspoon of black pepper is strategically added to provide a subtle but discernible warmth elevating the dish with a hint of spiciness.
- 2 tsp salt– Two teaspoons of salt meticulously measured to ensure a precise and well-balanced seasoning that enhances the overall savory character.
Breadcrumb Topping
- 4 tbsp melted butter & 1 cup soft bread crumbs- Four tablespoons of melted butter thoughtfully drizzled over one cup of soft bread crumbs, creating a golden, crispy topping that promises to add a buttery richness to every bite.
Instructions
- First, prepare the squash and onions by washing and trimming the ends of the yellow squash. Then, cut them into ¼-inch thick rounds. Peel and finely chop two cups of onions.
- In a large skillet over medium-high heat, melt two tablespoons of butter. Add in the sliced squash and chopped onions, cooking for approximately 10 minutes until they become tender and fragrant.
- Moving on to combining the ingredients for the casserole, start by beating four eggs in a large mixing bowl. Next, add two cups of soft bread crumbs, ten pounds of cooked squash and onions, half a cup of sugar, two sticks of melted butter, one teaspoon of black pepper, and two teaspoons of salt. Mix all the ingredients thoroughly until well combined.
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray. Pour the mixture into the prepared dish, smoothing out the top with a spatula.
- To add a delicious breadcrumb topping, mix one cup of soft breadcrumbs with four tablespoons of melted butter in a small bowl. Sprinkle this mixture over the top of the casserole.
- Finally, bake the casserole for 30-35 minutes until it turns golden brown and slightly crispy around the edges. Let it cool for a few minutes before serving hot and enjoying its savory flavors.
Notes
- This casserole can be stored in an airtight container in the refrigerator for up to three days.
- To reheat, place it in the oven at 350°F (175°C) for about 15 minutes or until heated through.
- You can also freeze this casserole for up to three months. To reheat from frozen, defrost it in the refrigerator overnight and then bake as directed.
