| 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" <nitro_ii@email.msn.com>
on Jan 27, 1998
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