Rio Grande Valley Squash Casserole Recipe
Ingredients
| Yellow squash | 2 Pound, diced | |
| 2 sliced medium onions | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| 2 eggs, slightly beaten | ||
| Evaporated milk | 5 Ounce | |
| Sugar | 1 Tablespoon | |
| Italian bread crumbs | 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
Directions
Preheat oven to 350°.
Lightly butter baking pan.
Cook squash and onions in small amount of salted water until tender.
Drain and mash until lumpy.
Add all remaining ingredients except butter and mix well.
Place in pan.
Top with more bread crumbs and dot with butter.
Bake about 20 minutes.
Lightly butter baking pan.
Cook squash and onions in small amount of salted water until tender.
Drain and mash until lumpy.
Add all remaining ingredients except butter and mix well.
Place in pan.
Top with more bread crumbs and dot with butter.
Bake about 20 minutes.
Chef
