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1 lb. squash, chopped 1 medium onion, chopped 1 Tbsp. butter or margarine, melted 2 eggs, slightly beaten 1 1/2 c. milk 1/4 tsp. salt pepper to taste 1/2 c. cracker crumbs or Pepperidge Farm dressing Cook squash and onion in boiling water until tender. Drain and mash, then drain again. Add butter, eggs and seasonings. Stir and pour into a greased casserole dish. Make topping with cheese and bread crumbs and put over mixture. Bake at 375 degrees for 25 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |