Baked Squash Casserole
75
Ingredients
5 | pounds |
yellow summer squash
|
|
3 | teaspoons |
liquid egg substitute
|
|
½ | tablespoon |
onions
chopped |
|
½ | cup |
green bell peppers
diced |
|
1 | cup |
bread, dinner rolls
whole wheat, light, crumbled |
* |
1 | dash |
black pepper
|
* |
⅓ | cup |
brown sugar
|
* |
1 | x |
salt
as desired |
* |
Directions
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.
Nutrition Facts
Serving Size 197g (6.9 oz)