| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Tasteofhome |
8 |
servings |
INGREDIENTS
| 4 |
c |
Summer squash; cubed |
|
|
_; (yellow, zucchini, |
|
|
; pattypan and/or, |
|
|
; sunburst) |
| 1 |
lb |
Bulk pork sausage; cooked and drained |
| 1 |
c |
Dry bread crumbs |
| 1/4 |
c |
Chopped green pepper |
| 1/4 |
c |
Chopped onions |
| 1/2 |
c |
Grated parmesan cheese |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Place squash and a small amount of water in a large saucepan; cover and
cook for 8-10 minutes or until tender. Drain. Add all remaining
ingredients; mix well. Transfer to a greased 11-inch x 7-inch x 2-inch
baking dish. Bake , uncovered, at 325' for 30-35 minutes Yield: 6-8
servings
NOTES : 'Can use any squash you have, served with a salad and hot rolls or
homemade bread, it makes a meal my family enjoys __ June Mullins, Livonia,
Missouri
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: Taste of Home magazine, 94/08-09
Converted by MM_Buster v2.0l.
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