Squash Casserole from Mastering the Art of Southern Cooking
Ingredients
- 1 1/4 cups butter, divided
- 2 medium onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves, finely chopped
- 2 pounds yellow crookneck or zucchini squash, sliced
- 2 cups grated sharp Cheddar cheese or Gruyère, divided
- 4 large eggs, beaten to mix
- 1 1/2 cups chopped pecans, divided
- Dash hot sauce or Tabasco, optional
- 1 cup breadcrumbs
Instructions
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