The Black- Eyed Peas Baked Squash
photo by Mamas Kitchen Hope
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
directions
- Cut squash and onion in pieces, boil together, then reduce heat until tender.
- Drain & mash squash some.
- Combine squash,onion, eggs, bread bits, butter,sugar, salt .
- Put into a 3 quart dish that has been oiled.
- Bake at 350 until lightly browned.
- Sometimes I toss in some velveeta - when the kids were small they liked it with the cheese.
Reviews
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This is a great replica of the Black Eyed Pea casserole. I have been making it for 20 years since it was first published in the Houston Chronicle. This is the exact same recipe. For years I used wheat rolls but I now used Pepperidge Farm stuffing (ground in processor) for everything calling for bread crumbs. They take this casserole to a new level of awesomeness!
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Great casserole! Nice way to 'hide' the veggie for those picky ones. This had lots of great flavor and was so easy to make. Reheats like a dream too! Next time I will make my squash pieces larger- trying to please the picky ones again - and I will drain my squash better- it was as crazy night! The cheese addition sounds really yummy too but it is amazing as is. Great recipe Stacy! Thanks a million! I miss having a Black Eye Pea close by.
RECIPE SUBMITTED BY
staceyelee
Katy, Texas
I love to travel and cook. Spending time with my husband and seeing the world.