Squash Casserole Special

Preparation info

  • Difficulty


  • Serves


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve orange-yellow squash and green peas with chicken—a real feast


  • 3 c. hot mashed butternut squash
  • ¼ c. butter
  • 1 tsp. salt
  • tsp. pepper
  • 1 tsp. minced onion
  • ¼ c. milk
  • 3 eggs, well beaten
  • ¼ c. buttered bread crumbs


  • To hot squash add butter; beat until butter melts. Stir in salt, pepper and onion.
  • Blend milk into eggs; add to squash.
  • Pour into greased 1½-qt. casserole; top with bread crumbs. Set in pan of warm water and bake in moderate oven (350°) about 45 minutes, until knife inserted in center comes out clean.