Black Eyed Pea Squash Casserole Recipe
Casseroles are a beloved and versatile dish that can be enjoyed for any meal of the day. With combinations of ingredients, they offer a convenient and delicious way to use up leftovers or create a satisfying meal from scratch.
In this article, we will be featuring one of the most flavorful and abundant summer vegetables – yellow squash – as the star ingredient in a delectable casserole. This dish is sure to become a staple in your household.
What is Black Eyed Pea Squash Casserole?
Black Eyed Pea Squash Casserole is a savory and creamy dish that combines the mild sweetness of yellow squash with the robust flavor of black-eyed peas. It is a hearty and comforting casserole that can be enjoyed as a main dish or served as a side.
This casserole features layers of tender yellow squash, sautéed onions, buttery bread crumbs, and a rich egg mixture that binds everything together.
It is then topped with a golden crust of buttery breadcrumbs for an added crunch. The black-eyed peas add texture and protein to the dish, making it a complete and satisfying meal.
Why You’ll Love This Black-Eyed Pea Squash Casserole?
Ingredients
- Onion: This adds a nice savory flavor to the casserole. You can also substitute with shallots or red onion for a slightly different taste.
- Eggs: The eggs help bind the ingredients together and give the casserole structure.
- Bread Crumbs: These add texture and absorb any excess moisture from the squash.
- Yellow Squash: This is the star ingredient of this dish. It adds a mild sweetness and pairs perfectly with the black-eyed peas.
- Sugar: Just a touch of sugar helps balance out the flavors and brings out the natural sweetness of the squash.
- Butter: This gives a rich and buttery flavor to the casserole. You can also use olive oil as a healthier alternative.
- Black Pepper: Adds a little kick of spice to the casserole.
- Salt: To enhance the flavors of the dish.
Directions
Step 1
Prepare the Squash and Onions
- Begin by washing and trimming the ends of the yellow squash.
- Slice the squash into rounds, about ¼ inch thick.
- Next, peel and finely chop two cups of onions.
- In a large skillet, melt two tablespoons of butter over medium-high heat.
- Add the squash and onions to the skillet and cook for about 10 minutes, until tender.
Step 2
Combine Ingredients for Casserole
- In a large mixing bowl, beat four eggs together.
- Then add in two cups of soft bread crumbs, ten pounds of cooked squash and onions, half a cup of sugar, two sticks of melted butter, one teaspoon of black pepper, and two teaspoons of salt.
- Mix all the ingredients together until well combined.
Step 3
Assemble Casserole
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with cooking spray.
- Pour the mixture into the prepared baking dish and smooth out the top with a spatula.
Step 4
Add Breadcrumb Topping
- In a small bowl, mix together one cup of soft bread crumbs with four tablespoons of melted butter.
- Sprinkle this mixture over the top of the casserole.
Step 5
Bake and Serve
- Bake the casserole for 30-35 minutes, until the top is golden brown and the edges are slightly crisp.
- Let it cool for a few minutes before serving hot.
Notes
- For a vegetarian option, you can omit the black-eyed peas or replace them with another type of bean.
- You can use fresh or frozen squash for this recipe.
- If using frozen squash, make sure to thaw it before cooking.
Storage Tips
- This casserole can be stored in an airtight container in the refrigerator for up to three days.
- To reheat, place it in the oven at 350°F (175°C) for about 15 minutes or until heated through.
- You can also freeze this casserole for up to three months. To reheat from frozen, defrost it in the refrigerator overnight and then bake as directed.
Nutrition Information
Serving Suggestions
Here are some delicious ideas for serving this Black Eyed Pea Squash Casserole:
- As a main dish: Serve with a side of steamed vegetables or a green salad for a complete and balanced meal.
- As a side dish: Pair it with grilled chicken or fish, roasted potatoes, or corn on the cob for a satisfying summer meal.
- For breakfast: Serve with a fried egg on top for a hearty and filling breakfast option.
- As an appetizer: Cut the casserole into small squares and serve as an appetizer at your next gathering.
What other substitute can I use in Black Eyed Pea Squash Casserole?
If you don’t have all the ingredients for this recipe, here are some substitutes you can try:
- Instead of yellow squash, use zucchini or any other summer squash.
- For a lighter version, replace the bread crumbs with crushed cornflakes or crushed crackers.
- If you don’t have black-eyed peas, try using kidney beans or pinto beans. You can also add in some cooked ground beef or sausage for a meatier option.
- For a vegan version, omit the eggs and use olive oil instead of butter. You can also use plant-based milk in place of regular milk if desired.
Conclusion
This Black-Eyed Pea Squash Casserole is a delicious and versatile dish that can be enjoyed for any meal. With its creamy texture, flavorful ingredients, and customizable options, it’s sure to become a family favorite.
So go ahead and give this recipe a try! Thank you for reading. Make sure to share this article with your family and friends.
Black Eyed Pea Squash Casserole Recipe
Description
Casseroles are a beloved and versatile dish that can be enjoyed for any meal of the day. With combinations of ingredients, they offer a convenient and delicious way to use up leftovers or create a satisfying meal from scratch.
Ingredients You’ll Need
Instructions
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First, prepare the squash and onions by washing and trimming the ends of the yellow squash. Then, cut them into ¼-inch thick rounds. Peel and finely chop two cups of onions.
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In a large skillet over medium-high heat, melt two tablespoons of butter. Add in the sliced squash and chopped onions, cooking for approximately 10 minutes until they become tender and fragrant.
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Moving on to combining the ingredients for the casserole, start by beating four eggs in a large mixing bowl. Next, add two cups of soft bread crumbs, ten pounds of cooked squash and onions, half a cup of sugar, two sticks of melted butter, one teaspoon of black pepper, and two teaspoons of salt. Mix all the ingredients thoroughly until well combined.
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Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray. Pour the mixture into the prepared dish, smoothing out the top with a spatula.
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To add a delicious breadcrumb topping, mix one cup of soft breadcrumbs with four tablespoons of melted butter in a small bowl. Sprinkle this mixture over the top of the casserole.
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Finally, bake the casserole for 30-35 minutes until it turns golden brown and slightly crispy around the edges. Let it cool for a few minutes before serving hot and enjoying its savory flavors.
Frequently Asked Questions
Yes, you can prepare the squash and onions in advance and store them in an airtight container in the refrigerator for up to two days. When ready to assemble, just mix in the remaining ingredients and bake as directed.
Yes, you can use canned black-eyed peas in this recipe. Just make sure to drain and rinse them before adding to the casserole.
Definitely! You can sprinkle some shredded cheese on top of the casserole during the last 5-10 minutes of baking for a cheesy addition.
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