Hamilton yellow squash casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Crookneck (yellow) squash |
| 2 | tablespoons | Butter |
| 4 | ounces | Shredded Cheddar cheese |
| 2 | Eggs -- beaten | |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| ½ | cup | Milk |
| Buttered Cornflake crumbs | ||
Directions
This recipe is fairly rich-tasting, appropriate for Thanksgiving.
Note: the cornflake crumbs are important since their flavor really meshes well with the squash; breadcrumbs don't work nearly as well.
Slice squash into bite sized pieces and cook covered in a little water about 10 min until tender. Drain thoroughly. Add the butter and cheese and close the lid to let them melt.
Mix up eggs, sugar, salt and milk in a small bowl and stir this into the squash. Turn everything into a greased 2 qt casserole dish, top with the crumbs. Bake 400F 20 min or until cooked through (it will take a lot longer if you've let it cool awhile before cooking).
Diana Hamilton 10 Nov 1994
Recipe By :
From: Marjorie Scofield Date: 11-15-95 (12:09) (160) Fido: Recipes