Baked squash casserole -- progressive farmer
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Yellow squash, small, sliced |
| 1 | large | Onion, chopped |
| 2 | Stalks celery, chopped | |
| ¾ | cup | Water |
| ¼ | cup | Milk |
| 2 | larges | Eggs, lightly beaten |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | cup | Soft breadcrumbs |
| 2 | tablespoons | Butter or margarine, melted |
Directions
Combine the first four ingredients in a saucepan; bring to a boil over medium-high heat. Reduce the heat, cover, and simmer 10 minutes or until squash is tender; drain. Mash the squash; stir in the milk, eggs, salt and pepper. Spoon the squash mixture into a greased 2-quart casserole dish.
Combine the breadcrumbs and butter, sprinkle over the top of the squash mixture.
Bake at 350øF for about 30 minutes or until thoroughly heated.
** Progressive Farmer -- April 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-15-95
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