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Crunchy Squash Casserole

Yield 6 servings


  • 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

How to Make It

  1. 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.

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