Squash Bake
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
yellow summer squash
yellow |
*
|
| 1 | cup |
bread crumbs
|
|
| ⅔ | cup |
cheddar cheese, mild
grated |
|
| 2 | tablespoons |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 2 | tablespoons |
margarine
|
|
| ½ | teaspoon |
onion salt
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
yellow summer squash
yellow |
*
|
| 237 | ml |
bread crumbs
|
|
| 158 | ml |
cheddar cheese, mild
grated |
|
| 3E+1 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 3E+1 | ml |
margarine
|
|
| 2.5 | ml |
onion salt
|
Directions
Cook squash in just a little bit of water until tender.
Drain and mash.
Measure 2 cups and mix with remaining ingredients except cheese.
Pour into buttered 1 quart casserole and top with grated Dot with butter. Bake for 30 minutes at 350℉ (180℃).
