Squash Casserole Recipe
This is truly an “award winning” recipe. When I was 11 years old, I entered this recipe in the Shop Rite Kids in the Kitchen Cooking Contest, for the “Vital Veggies” category. I prepared this recipe for a panel of judges and won the grand prize trip to Disney World for my entire family. My 15 minutes of fame followed that, but that was 18 years ago. However, this recipe remains famous among my family and friends. It’s the perfect way to get your kids to eat vegetables! When I was 11, I did not really appreciate how good it tasted. But over the last few years I started to make the dish regularly and bring it to friends homes and it is always a hit. The half a cup of sugar makes it sweet and delicious. It makes everyone reconsider squash. If you do not like squash, I suggest to hold your prejudices for a meal and give this a try. It’s perfect for the Thanksgiving meal!
- 1 (1 lb) package frozen squash (Defrost)
- 1/2 stick butter or margarine (Melted)
- 3 eggs
- 1/2 c. sugar
- 1/2 c. flour
- 2 c. milk
- cinnamon to sprinkle on top
- Combine frozen squash and butter or margarine. Melt them in the microwave or on the stove top. The length of time depends on whether the squash is completely frozen or partially defrosted.
- Add eggs, sugar, flour and milk.
- Pour into 2 quart casserole.
Sprinkle with cinnamon.
- Bake 350 for 1 hour
Member recipes are not tested by the CHOW food team.