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Black-Eyed Pea’s Squash Casserole

I’m still trying to get back into my routine after all the things we’ve had going on over the last 3 weeks or so, i.e., A/C went kaput, water well broke down twice – and flooded the well house both times I might add . . .   and David’s computer got a virus.

Then things really  got turned upside down on Wednesday, when we spent most of the afternoon looking for a very important but lost file. After looking for about 3+ hours – my Sherlock Holmes instinct kicked in, “If it isn’t where it’s supposed to be . . . then it has to be where it isn’t supposed to be.”

That’s exactly where it was – placed in the wrong file drawer.   We won’t mention any names here…. but I’ll give you one guess who mis-filed it.   Hint: The name doesn’t start with ‘J’.   I was so glad to find it – I wasn’t even upset – just happy to have found it.

After last year we’ve really been enjoying the cantaloupes this year. Went grocery shopping and was surprised to find the cantaloupes at the store had a ‘new’ sticker on them indicating they had been ‘Hot Washed’. Only thing I could think of was some treatment to try and avoid the ‘listeria’ outbreak of last year. I’ve only seen this label once – but don’t think I’d buy another ‘hot washed’ one – since that cantaloupe had a very mushy texture – like it had been cooked. Maybe the process of hot washing went wrong.

 Corning Ware

Yet another surprise. Found one of my pieces of Corning ware  had a hairline crack in it – top to bottom.  I thought this stuff was indestructible.   I had heard – or maybe read – that the newer Corning ware has a tendency to explode  but this was one of the older pieces with the yellow-y  flowers –  not the original pieces with the blue corn flower design.   Guess you might say, ‘they don’t make stuff like they used to.’

Only thing I can think is that the heating in the microwave MAY have had something to do with it. So, from now on, whenever I re-heat anything in the microwave – Corning ware, glass, whatever, especially if the dish is cold, I’ll do a short pre-heat for about 30 seconds on half power to take the cold off and temper the container  and contents. Not that I’ve had anything actually break – just thought it would be a good safety precaution.  Well on second thought, I did have something break – it was the time I ‘accidentally’ put a small crystal bowl in the microwave to re-heat something.  You could hear the bowl  disintegrating after about 20 seconds on high.    Created quite a mess and was quite a job to clean up all those little bits of glass.   Never knew crystal could shatter so completely.


For all practical purposes the garden is gone and the weeds are taking over.   The only two plants that don’t seem to mind the heat are the okra and the banana pepper plants.   I’m still picking okra  (harvesting sounded a bit over the top since there are so few pods)   – but  I can’t keep up with the banana peppers.  They are growing faster than we can eat them.

The squash plants have been gone for a couple of weeks now, but found some squash in the crisper this morning and cooked it up to make one of my long-time favorite dishes….Black-Eyed Pea Baked Squash. There are no BEP restaurants around here – so if we want a BEP dish – I have to make it.

It’s a pretty easy recipe and I’ve posted it below.  (Serves 10)

Black-Eyed Pea Baked Squash Casserole


  • 5 pounds yellow squash
  • 2 eggs (beaten)
  • 1 cup bread crumbs (+ extra 1/4 cup for topping)
  • 1 stick butter
  • 1/4 cup sugar
  • 2 tablespoons chopped onion
  • Salt & pepper to taste


  1. Cut the ends off the squash and cut into 3-4 pieces
  2. Drop squash into boiling water, return to boil and cook until tender
  3. Drain cooked squash, then mash
  4. Combine mashed squash with beaten eggs, bread crumbs, butter, sugar, onion, Salt and pepper
  5. Pour into a 3-quart (lightly greased) casserole
  6. Cover with a layer of bread crumbs
  7. Bake at 350 degrees until lightly browned



PS – Just finished eating some of this casserole for lunch – it was sooooo good. Just like I remember. Only two things I might mention – don’t put too many bread crumbs on top – just a sprinkling (I  used too many and had to scrape some of them off)  and if you want it sugar free, use a couple of packets of Sweet & Low in place of the sugar. I would have made mine sugar free – if for one micro-moment I thought David would eat any of it – but he is not a squash fan.   Guess I’ll be eating squash casserole for a few days!   🙂

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