Yield: 10 servings
|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