Creamy Squash Casserole with Georgia Pecan Crumble

  • Yield: 8 servings


2pounds fresh yellow squash, thinly sliced
2-- green bell peppers, seeded and chopped
1large onion, chopped
2tablespoons canola oil
1-- (15-ounce) can cream-style corn
1tablespoon sugar
1/4cup cornmeal
1/2teaspoon salt
1/4teaspoon pepper
1/3cup seasoned breadcrumbs
1/3cup Georgia pecans
1tablespoon melted butter



  1. Preheat oven 350 F.  Coat 2-quart baking dish with nonstick cooking spray.
  2. Cook squash until very tender on stove in 1/4 cup water for 10 minutes or in microwave; drain.  Mash or purée squash in food processor.
  3. In nonstick skillet, sauté green pepper and onion in oil until tender.
  4. In bowl, combine puréed squash, onion mixture, corn, sugar, and cornmeal.  Season to taste.
  5. Transfer to prepared dish.  In small bowl, combine breadcrumbs, pecans and butter; sprinkle on top. Bake 30 minutes, or until bubbly and thoroughly heated.

Nutritional Info *per serving

  • Calories 200
  • Fat 9g
  • Saturated Fat 1g
  • Cholesterol 2mg
  • Sodium 276mg
  • Carbohydrate 29g
  • Fiber 5g
  • Sugars 8g
  • Protein 4g