"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronda Haushild
Added: Thursday, October 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. butternut squash, peeled, seeded and cubed
3/4 c. milk
6 T. butter, melted
3 eggs beaten
1/2 tsp. vanilla
3/4 c. sugar
3 T. flour
1/2 tsp. ground cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg


Topping:

1/2 c. vanilla wafer crumbs (15 wafers)
1/4 c. packed brown sugar
2 T. butter, melted

Directions:
Directions:
Place squash in a large saucepan and cover with water. Bring to a boil; cover and cook for 25-30 minutes. Drain and place in a mixing bowl. Beat until just smooth. Add milk, butter, eggs and vanilla: mix well. Combine the dry ingredients: add to squash mixture and mix well. Transfer to a greased 2 qt. baking dish. Cover and bake at 350 degrees for 45 minutes. Meanwhile, in a small bowl, combine topping ingredients until crumbly. Sprinkle over squash. Bake uncovered for 12-15 minutes or until heated through.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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