Golden squash casserole

Yield: 6 Servings

Measure Ingredient
2 pounds Hubbard squash*
2 tablespoons Margarine or butter
½ cup Sour cream
1 medium Onion; finely chopped (about 1/2 cup)
1 teaspoon Salt
¼ teaspoon Pepper

*substitute: 2 pk (12 ounces each) frozen Cooked squash, thawed.

This creamy squash dish can be made 1 day ahead. Prepare as directed,.

Prepare and cook squash pieces as directed. Heat oven to 325 degrees. Mash squash. Stir in remaining ingredients. Pour into ungreased 1-quart casserole. Bake uncovered 25 to 30 minutes or until bubbly around edge. 6 SERVINGS (ABOUT ¾ CUP EACH); 130 CALORIES PER SERVING.

Source:MSN cooking forum-MasterCook formatted using MC_Buster by Martha Hicks

Posted to MC-Recipe Digest V1 #1046 by "M. Hicks" <nitro_ii@...> on Jan 27, 1998

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