Black Eyed Pea Restaurant Squash Casserole

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5 pounds yellow squash
2 eggs beaten
1 cup bread crumbs
4 ounces butter
1/4 cup sugar
2 tablespoons onion chopped
1 dash black pepper

Cut tips off the squash and cut each squash into 3 or 4 pieces.
Place squash into a large saucepan with enough water to cover.
Bring to a boil then reduce heat and cook until tender.
Drain in colander and mash. Return squash to the pan.
Add beaten eggs, 1 cup breadcrumbs, butter, sugar, salt, onion, and pepper. Stir to combine.
Spread mixture in a 3-quart casserole that has been lightly sprayed with a nonstick spray.
Cover top with a light layer of breadcrumbs.
Bake at 350 degrees for 20 to 25 minutes or until lightly browned.