Peanutty squash

Yield: 1 Casserole

Measure Ingredient
8 \N To 9 squash, thinly sliced
2 cups Medium white sauce (recipe on cornstarch box)
4 tablespoons Grated cheese
1 cup Crushed, unsalted peanuts

Boil squash in a small amount of salted water for 5 minutes; drain.

Put a layer of squash in a buttered casserole dish. Spread with white sauce and sprinkle with cheese and peanuts. Repeat layers, ending with peanuts. Bake at 350 F. for 1 hour.

From at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.

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