Creamy Squash Casserole with Pecan Crumble
Ingredients:
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
Directions:
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Preheat oven to 350 degrees. Coat a 2 quart baking dish with nonstick cooking spray.
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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.
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In a nonstick skillet, sauté green pepper and onion in oil until tender.
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In bowl, combine squash, onion mixture, corn, sugar and cornmeal. Season to taste.
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Transfer to prepared dish. In a small bowl, combine bread crumbs, pecans and butter; sprinkle on top.
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Bake for 30 minutes or until bubbly and thoroughly heated.