Recipe: The Black -Eyed Pea's Baked Squash Casserole

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The Black -Eyed Pea's Baked Squash Casserole

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.