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Squash Casserole

Squash Casserole
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by in Feb 1999
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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

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