Recipe 1327 - Squash Casserole
Recipe 1327 - Squash Casserole
(by Shirley McNevich)
2lbs. yellow squash (washed, peeled if you wish, and sliced into coin
shaped pieces)
1/2 tsp. salt
2 eggs yolks (beaten)
2 egg whites (beaten until stiff)
2 TBSP flour
1 cup Breakstone's sour cream
1 1/2 cups shredded cheese (your choice of flavor)
2 to 3 slices buttered bread (cut into bite size pieces)
In a saucepan add sliced squash--cover the squash with water and
add salt--bring to a boil, then cook 15 minutes or until tender, then
drain. Place drained squash into a greased 2 qt. casserole dish. In a
bowl add beaten egg yolks, flour, sour cream, shredded cheese--stir
until mixed. Add beaten egg whites to the sour cream mixture--stir just
until mixed. Pour the sour cream mixture on top of the squash. Cover
the top of the sour cream mixture with the buttered bread pieces.
Bake at 350 degrees for 20-30 minutes or until hot.
Continue to:
Other Recipes:
- 1350 - Chocolate Buttermilk Cake
- 1251 - Crockpot Chicken and Ramen
- 1420 - Fiesta Squash
- 1371 - Potato Rolls
- 1419 - Crab Meat Deviled Eggs
- 1477 - Oatmeal Peanut Butter Cookies
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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