| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Squash/, Casserole | 6 | Servings | |
INGREDIENTS
| 2 | lb | Hubbard squash* |
| 2 | tb | Margarine or butter |
| 1/2 | c | Sour cream |
| 1 | md | Onion; finely chopped (about 1/2 cup) |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
*substitute: 2 pk (12 ounces each) frozen Cooked squash, thawed. This creamy squash dish can be made 1 day ahead. Prepare as directed,. Prepare and cook squash pieces as directed. Heat oven to 325 degrees. Mash squash. Stir in remaining ingredients. Pour into ungreased 1-quart casserole. Bake uncovered 25 to 30 minutes or until bubbly around edge. 6 SERVINGS (ABOUT 3/4 CUP EACH); 130 CALORIES PER SERVING. Source:MSN cooking forum-MasterCook formatted using MC_Buster by Martha Hicks Posted to MC-Recipe Digest V1 #1046 by "M. Hicks" <[email protected]> on Jan 27, 1998
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