Nell B. Nichols

Squash Casserole Special

Preparation info
  • Serves

    6

    • Difficulty

      Easy

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

Ingredients

  • 3 c. hot mashed butternut squash
  • ¼ c. butter
  • 1 tsp

Method

  • 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.