| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Casseroles, Onions | 8 | Servings | |
INGREDIENTS
| 2 | lb | Squash |
| 1 | lb | Vidalia sweet onions |
| chopped | ||
| 2 | Eggs | |
| 1 | Stick butter | |
| 1 | Evaporated milk, small | |
| 1 | c | Grated cheese |
INSTRUCTIONS
Cook squash in small amount of water until tender; drain thoroughly and mash. Salt and pepper to taste. Sauté onions in 1 Tbs. butter until soft. Beat eggs in bowl, add milk, butter and Sweet Vidalia Onions. Stir in squash and place in buttered casserole dish. Cover with buttered bread crumbs or crumbled crackers. Bake in preheated 325 degree oven for 45 minutes. Formatted and Busted by RecipeLu Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 264
Calories From Fat: 179
Total Fat: 20.4g
Cholesterol: 101.4mg
Sodium: 357mg
Potassium: 555.1mg
Carbohydrates: 10.1g
Fiber: 2.2g
Sugar: 7.8g
Protein: 12.1g