Baked Squash Casserole Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Yellow squash,
3 tsp: Ener-G Egg Replacer,
1/2 tbsp: Onion, chopped
1/2 cup: Green pepper, diced
1 cup: Light Whole Wheat Roll, crumb
Dash of pepper,
1/3 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
Source from luhu.jp
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
Source from luhu.jp