Squash Casserole From 'Mastering The Art Of Souther

Name: Squash Casserole From 'Mastering The Art Of Southern Cooking'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups butter, divided; 2 medium onions, chopped; 1 green bell pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; 2 garlic cloves, finely chopped; 2 pounds yellow crookneck or zucchini squash, sliced; 2 cups grated sharp Cheddar cheese or Gruyere, divided; 4 large eggs, beaten to mix; 1 1/2 cups chopped pecans, divided; Dash hot sauce or Tabasco, optional; 1 cup breadcrumbs

Servings: persons

1 1/4 cups butter, divided
2 medium onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, finely chopped
2 pounds yellow crookneck or zucchini squash, sliced
2 cups grated sharp Cheddar cheese or Gruyere, divided
4 large eggs, beaten to mix
1 1/2 cups chopped pecans, divided
Dash hot sauce or Tabasco, optional
1 cup breadcrumbs

1
Preheat oven to 350 degrees. Butter a large casserole dish and set aside.
2
Melt 1/4 cup of the butter in a large skillet and saute the onions and peppers until soft. Add the garlic and cook 1 minute then set aside.
3
Bring to the boil a pot filled with enough water to cover the squash, and add the squash. Cook until tender, about 10 minutes. Drain and return squash to the pot. Mash the squash until thoroughly broken into small pieces. Add 1/2 cup butter, 1 cup cheese, eggs, onion mixture, and 1 cup pecans. Season to taste with hot sauce if desired, and stir well to mix.
4
Move mixture into the prepared casserole dish. Combine the breadcrumbs with the remaining cheese and pecans. Spread evenly over squash mixture. Dot with remaining butter and bake 45 to 60 minutes, until bubbly. Serve hot. Dish can be made ahead several days, covered and refrigerated, or frozen. Defrost before reheating.

1395

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups butter, divided, 2 medium onions, chopped, 1 green bell pepper, seeded and chopped, 1 red bell pepper, seeded and chopped, and more.

Yes, Squash Casserole From 'Mastering The Art Of Southern Cooking' falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash Casserole From 'Mastering The Art Of Southern Cooking'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions