Creamy Squash Casserole with Pecan Crumble


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

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

Cooking With Crevolyn
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