Summer Squash Casserole

By dashy_65

Ingredients

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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Place squash in a large saucepan and cover with water. Bring to a boil; boil, uncovered, for 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. In a bowl, mash the squash. Stir in the 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, at 350° for 20 minutes. Toss remaining bread crumbs with butter; sprinkle over the top. Bake 20-30 minutes longer or until golden. Yield: 8 servings.

May want to add more onion. Also original recipe called for 2 T sugar, review said omit it.

1/2 cup 101 cal, 3g fat, 246mg sodium, 2g fiber, 16g carb