Baked Squash Casserolecasseroles, vegetables, vegetarian 5 lb yellow squash 3 teaspoon ener-g egg replacer 1/2 tablespoon onion, chopped 1/2 cup green pepper, diced 1 cup light whole wheat roll, crumb 1 dash of pepper 1/3 cup brown sugar 1 salt, as desired Directions: Cut off tips of squash, cut each squash into 3-4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Mash, reserving liquid. Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper. Turn into a 3 quart casserole that has been lightly greased or sprayed with non-stick vegetable spray. Cover with a light layer of crumbs. Bake at 350 degrees until lightly browned. Makes 10 servings. Files of Alice in Houston, update old Family Recipe 5/11/93 |
