Squash Casserole
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
yellow summer squash
cubed |
*
|
| 1 | pound |
sausage, bulk
cooked, drained |
|
| 1 | cup |
bread crumbs
|
|
| ¼ | cup |
green bell peppers
|
|
| ¼ | cup |
onions
chopped |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
yellow summer squash
cubed |
*
|
| 453.6 | g |
sausage, bulk
cooked, drained |
|
| 237 | ml |
bread crumbs
|
|
| 59 | ml |
green bell peppers
|
|
| 59 | ml |
onions
chopped |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
Directions
Place squash and a small amount of water in a large saucepan, cover and cook for 8 to 10 minutes or until tender.
Drain. Add all remaining ingredients; mix well.
Transfer to a greased 11x7x2 inch baking dish .
Bake, uncovered, at 325℉ (160℃). for 30 to 35 minutes
