Crunchy Squash Casserole

Oxmoor House
6 servings


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1 1/2 pounds yellow squash, cleaned, boiled, and mashed
1 small onion, finely chopped
1 tablespoon chopped fresh parsley
1 egg, beaten
1/4 cup milk
1/2 cup small curd cottage cheese
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped pecans


Combine mashed squash, onion, parsley, egg, milk, cottage cheese, sugar, salt, and pepper; mix well, and spoon into a lightly greased 1 1/2-quart casserole. Sprinkle pecans over squash mixture. Bake, uncovered, at 350° for 50 to 55 minutes.

Created date

February 2010