Baked squash casserole
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Yellow squash |
| 3 | teaspoons | Ener-G Egg Replacer |
| ½ | tablespoon | Onion, chopped |
| ½ | cup | Green pepper, diced |
| 1 | cup | Light Whole Wheat Roll, crumb |
| Dash of pepper | ||
| ⅓ | cup | Brown Sugar |
| Salt, as desired | ||
Directions
Directions: Cut off tips of squash, cut each squash into 3-4 pieces.
Drop squash into a large saucepan with enough boiling water to cover.
Return to a boil, reduce heat and cook until tender. Mash, reserving liquid. Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper. Turn into a 3 quart casserole that has been lightly greased or sprayed with non-stick vegetable spray.
Cover with a light layer of crumbs. Bake at 350 degrees until lightly browned. Makes 10 servings. Files of Alice in Houston, update old Family Recipe 5/11/93
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