Baked squash casserole

Yield: 10 servings

Measure 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
\N \N Dash of pepper
⅓ cup Brown Sugar
\N \N Salt, as desired

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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