Well hello there! This is the place where I share my crafts, recipes, knitting and crochet projects, photos, and moments of family life in the Midwest.

Sunday, October 13, 2013

Butternut Squash Casserole

It's officially Fall, we have picked out our pumpkins, gone to the apple orchard, and had a Pumkin Spice latte (PSL). Since the weather is cooler I don't mind heating up the kitchen with a delicious casserole or hot dish. One of our family's favorites is Butternut Squash Casserole. This recipe is easy and even your kids will ask for seconds. 

Butternut Squash Casserole

4 pounds butternut squash
¼ pound butter (melted)
1 cup  real mayonnaise
2 eggs, beaten
1 tablespoon white sugar
3 cups shredded Cheddar cheese
1 cup bread crumbs
1 (6 ounce) can French fried onions

1. Bring a pot of salted water to a boil. Add cubed squash; cook until tender but still firm. 
2. Preheat oven to 350 degrees.
3. Add butter, mayonnaise, egg, and sugar to a large bowl and mix well. Drain and add hot squash to the mixture coating completely.
4. Sprinkle ½ breadcrumbs on the bottom of six-quart casserole dish. Pour squash mixture on top and sprinkle with remaining breadcrumbs and cheese.
5. Bake for 20 minutes, then top with fried onions and bake for an additional 10 minutes.

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