(Tammy Foose)
Squash:
1/3 cup butter, softened
2 eggs
1 tsp vanilla
3/4 cup sugar
1, 5 oz can evaporated milk
2 cups mashed, cooked butternut squash
Topping:
1/2 cup rice crispies
2 Tbsp butter, melted
1/4 cup packed brown sugar
1/4 cup chopped pecans
Cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash. (Mixture will be super thin.) Pour into greased 11x7 inch baking dish. Bake uncovered at 350 for 45 minutes or until almost set.
Combine topping ingredients. Sprinkle over casserole. Return to oven for 5-10 minutes more.
**********I usually cut down the butter by about half, and cut down the sugar by about 1/3 - 1/2*****
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment