Crumb-Topped Summer Squash Casserole

Name: Crumb-Topped Summer Squash Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 6 small yellow summer squash (3 pounds), cut into chunks; 2 eggs, lightly beaten; 1/2 cup plus 2 tablespoons dry bread crumbs, divided; 2 tablespoons sugar; 1-1/2 teaspoons dried minced onion; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 teaspoons butter, melted

TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD: 8 servings.

"Whenever I'm invited to a potluck, I'm specifically asked to bring this warm crumb-topped side dish," explains Vicki Wrona from Grand Prairie, Texas. "No one realizes how nutritious it is."

Ingredients

6 small yellow summer squash (3 pounds), cut into chunks
2 eggs, lightly beaten
1/2 cup plus 2 tablespoons dry bread crumbs, divided
2 tablespoons sugar
1-1/2 teaspoons dried minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted

Directions

1. Preheat oven to 350°. Place squash in a large saucepan and cover with water. Bring to a boil; boil, uncovered, 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. In a bowl, mash squash. Stir in eggs, 1/2 cup bread crumbs, sugar, onion, salt and pepper until blended.
2. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Toss remaining bread crumbs with butter; sprinkle over the top. Bake 20-30 minutes or until golden.

Nutrition Facts

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