Black-Eyed Pea's Baked Squash - brb

[NancyRogers]

Black-Eyed Pea's Baked Squash
Serving Size : 10

5 pounds medium-size yellow squash
2 eggs -- beaten
1 cup bread crumbs plus additional for topping
1 stick butter or margarine
1/4 cup sugar
salt, to taste
2 tablespoons onion -- chopped
1 dash pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.

Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with light layer of bread crumbs.

Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

brb

[NancyRogers]

for susan in texas
Subject: Black-Eyed Pea's Squash Casserole


Here's the recipe for The Black-Eyed Pea's Squash Casserole. This comes from The Fort Worth Star-Telegram's "Cooking Up a Storm 4th
Annual Cookbook".

The Black -Eyed Pea's Baked Squash

5 pounds medium-size yellow squash
2 eggs, beaten
1 cup bread crumbs plus additional bread crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt to taste
2 tablespoons chopped onion
Dash of pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil,
reduce heat and cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into a 3-quart casserole that has been lightly greased or
sprayed with non-stick spray. Cover with a light layer of bread crumbs. Bake at 350: F. for 20 to 25 minutes or until lightly browned.
Serves 10.

Sue