If I had a nickel for every squash casserole that has graced a Southern dinner table, I would, no doubt, be in the money.
Squash casserole is the just-right accompaniment for everything from fried chicken at a summertime Sunday lunch to roast turkey at Thanksgiving.
This one is delicious with two kinds of squash, onion and carrot baked to a golden brown!
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Nannies Squash Casserole Recipe
Nannies Squash Casserole
Ingredients
- 2 med. yellow squash sliced
- 1 med. zucchini squash sliced
- 1 med. onion chopped
- 1 carrot peeled and sliced
- 2 T. butter
- 2 T. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 large egg beaten
- 1/2 C. fresh breadcrumbs
- 3/4 C. shredded cheddar cheese
Instructions
- In a pot, add the yellow and zucchini squash, onion and carrot. Cover with water and bring to a boil, cooking for 6 minutes. Drain well.
- Mash the veggie mixture (I used an my immersion blender for this) then stir in the remaining ingredients.
- Once combined, pour into a 1.5 quart, lightly greased, casserole dish.
- Bake in a 350 degree oven for 25-30 minutes or until the top begins to brown.
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