Vegetables >
| | Crunchy Squash Casserole
1 1/2 pounds of yellow squash, cleaned, boiled, and mashed
1 small onion, finely chopped
1 tablespoon of chopped fresh parsley
1 egg, beaten
1/4 cup of milk
1/2 cup of small curd cottage cheese
1 teaspoon of salt
1/2 teaspoon of pepper
1/4 cup of finely chopped pecans
Combine mashed squash, onion, parsley, egg, milk, cottage cheese, sugar, salt, and pepper; mix well, and spoon into a lightly greased 1 1/2 quart casserole. Sprinkle pecans over squash mixture. Bake, uncovered, at 350ºF. for 50 to 55 minutes. Yield: 6 servings |
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