Return to Content

Squash Casserole

Squash Casserole
0 votes, 0.00 avg. rating (0% score)
by in Feb 1999

Yield: Makes 6 to 8 servings.

Ingredients:

  • 1 cup sugar
  • 1 cup flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 20 ounces frozen or cooked winter squash
  • 3-1/4 cups milk
  • 1/2 cup (1 stick) butter, melted
  • 6 eggs, beaten

Instructions:

Combine dry ingredients in a bowl, then stir in squash. Add milk, butter, and eggs. Mix well, then pour into a well-greased 13x9-inch glass baking dish. Refrigerate for at least 2 hours before baking, then bake at 325 degrees F for 1 hour.
Updated Wednesday, February 9th, 2005

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111