“I make no claim to originality on this recipe-you can get the original anywhere on the Internet. However, 1) I tweaked it to get it more like the way it tastes at the café (to me...), and 2) I always come to food.com for my recipes for storage, and this one is not on it so I always end up hunting it down somewhere else. Apologies to the original, but gotta have my squash casserole!!!”
READY IN:
2hrs
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 5 -6 lbs yellow squash
  • 1 12 cups breadcrumbs
  • 34 cup butter, 1/4 cup for topping
  • 14 cup sugar
  • 2 teaspoons salt
  • 12 teaspoon pepper
  • 12 onion, chopped small

Directions

  1. Cut off tips of squash. Slice the squash into thin rounds, to cook quicker. Cook in boiling water, about 10 minutes. Drain in colander. Split the squash, using one half for the mixure and the other half for mashing. Mash the second half with hand masher, leaving small chunks visible.
  2. Take first half, mash with mixer until small. Mix with bread crumbs, one stick butter, sugar, salt, pepper and beat until thoroughly mixed. (Will be fairly smooth). Then mix in onions with mixer.
  3. Mix by hand the second half of mashed squash with the mixed half. Pour into 9 x 13 pan. Smooth and cover with a light layer of bread crumbs.
  4. Can melt the last half stick of butter and mix with crumbs if desired because the crumbs don't brown nicely. (I also have "broiled" the top brown at the end of cooking and poured the butter over it to help.).
  5. Bake at 350 degrees until browned, usually about an hour.

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