Baked Squash Casserole
yellow summer squash
liquid egg substitute
green bell peppers
bread, dinner rolls
whole wheat, light, crumbled
Cut off tips of squash, cut each squash into 3 to 4 pieces.
Drop squash into a large saucepan with enough boiling water to cover.
Return to a boil, reduce heat and cook until tender.
Mash, reserving liquid.
Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper.
Turn into a 3 quart casserole that has been lightly greased or sprayed with non-stick vegetable spray.
Cover with a light layer of crumbs.
Bake at 350℉ (180℃). until lightly browned.