Yield: 10 Servings
Measure | Ingredient |
---|---|
5 pounds | Yellow squash; med. sized |
2 larges | Eggs; beaten |
1 cup | Bread crumbs; plus |
\N \N | Adittional bread crumbs; for topping |
¼ pounds | Butter; or margarine |
¼ cup | Sugar |
\N \N | Salt; to taste |
2 tablespoons | Onion; chopped |
1 dash | Pepper |
Cut tips offsquash & cut into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat & cook until tender, drain in colander, mash. Combine with eggs, 1 cup bread crumbs, butter, sugar, salt, onion & pepper. Turn into 3 quart casserolethat has been greased or sprayed with nonstick cooking spray.
Cover with a light layer of bread crumbs. Bake at 350F. for 20 to 25 minutes or until lightly browned.
Nut. Analysis per serving:
253 calories, 14 grams fat, 54 milligrams cholesterol, 4 grams protein, 269 milligrams sodium, 50 percent of calories from fat.
Recipe by: Black Eyed Pea's Restraunt Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves" <cea260@...> on Jan 11, 1998