Creamy Squash Casserole with Georgia Pecan Crumble
- Yield: 8 servings
Ingredients
- 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
Instructions
- Preheat oven 350 F. Coat 2-quart baking dish with nonstick cooking spray.
- 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.
- In nonstick skillet, sauté green pepper and onion in oil until tender.
- In bowl, combine puréed squash, onion mixture, corn, sugar, and cornmeal. Season to taste.
- 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