| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Tasteofhome |
6 |
servings |
INGREDIENTS
|
|
Radis bgmb90b |
| 1/3 |
c |
Butter; or margarine; softened |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 5 |
oz |
Evaporated milk; (1 can) |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
Butternut squash; cooked |
|
|
Mashed |
| 1/2 |
c |
Crisp rice cereal |
| 1/4 |
c |
Brown sugar; packed |
| 1/4 |
c |
Pecans; chopped |
| 2 |
tb |
Butter; or margarine; softened |
INSTRUCTIONS
TOPPING
1. In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and
vanilla. Stir in squash (mixture will be thin). 2. Pour into a greases
11x7x2" baking dish. Bake uncovered, at 350 degrees for 45 minutes or
until almost set. 3. Combine topping ingredients; sprinkle over
casserole. Return to oven for 5-10 minutes or until bubbly.
SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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