Prep 20 mins
Cook 40 mins
I got this squash casserole recipe from a friend probably 30 years ago. It is always a hit. Hope you like it. Can be made the day before and baked the next day.
- Wash and dice squash.
- Put in saucepan.
- Add 2 cups water.
- Bring to boil and cook for 10 minutes.
- Drain and set aside.
- Saute bell pepper and onion in skillert with butter.
- Add pepper & onion mixtue, brown sugar, salt and pepper.
- Add eggs and milk.
- Mix well.
- Spray a 2 quart casserole with Pam.
- Spoon mixture into casserole.
- Bake in 325 degree oven 30 minutes.
- Sprinkle breadcrumbs on top.
- Bake 10 minutes more or until breadcrumbs brown.
This was really good. I used yellow squash and zucchini (2 each), diced and steamed in the microwave, then dried with paper towels (thanks for that tip). I sauteed regular onion with green pepper, just because I like the flavor of sauteed onions over raw, but that did make an extra pan to clean. I also added a dollop of light sour cream to the eggs because I had it on hand. It made a huge casseroleful for a covered dish dinner and every crumb was eaten. Thanks for the cheeseless casserole recipe!
The sugar makes this SO good! I cooked reg. onions with the squash,adding the diced pepper in at the end. This allowed me to skip the butter and made it easier. It is VERY important to dry the squash with paper towels. When I just drained it I ended up with a watery pool at the bottom of the pan. The second time I made this I steamed the squash and REALLY dried with paper towels and that "did the trick." I also use regular 1/2 tsp. salt and dried breadcrumbs. When I made it in the morning (to warm up later) the crumbs got condensation from refrig. I heated on low in micro and broiled for a few min. and that firmed the crust. Thanks Cassi, for posting. Roxygirl
The recipe title describes this well. It really is fantatstic. The green pepper and green onions add wonderful flavor. Even with the brown sugar, it has only a subtle sweetness. I think it's important to drain your squash very well. I'll be using this recipe a lot in the summer when the yellow squash is abundant. Thanx!