Go Back
Print
Aunt Fanny’s summer squash casserole

Aunt Fanny’s summer squash casserole

Course Side Dish
Cuisine Southern, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 3 lb Yellow Summer Squash sliced about 1/4 inch thick
  • 1/2 cup White Onion finely diced
  • 1/2 cup Melted Butter divided
  • 2 Eggs beaten
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Bread Crumbs

Instructions

  1. Pre heat the oven to 350°F.

  2. Slice yellow squash into 1/4 inch thick slices and boil until tender. Boil the squash for about 10 minutes.

    Drain very well. This is important so the casserole does not become watery.

  3. In a large bowl, stir together: cooked squash, onion, eggs, 2 tbsp melted butter, sugar, salt, and pepper.

  4. Mix until everything is combined. Spread the mixture into a small baking dish.

  5. Mix the bread crumbs with the remaining 2 tablespoons of melted butter. Sprinkle over top the casserole.

  6. Bake at 350°F for 45 minutes, until hot and bubbly and the top is golden brown.

    Let sit for about 5 minutes before serving.