Squash Casserole

Ingredients


  • 2.5 lbs. squash
  • 1/2 teaspoon vinegar
  • 1/4 cup margarine – melted
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/4 cup sugar
  • 1/4 cup dried onions
  • 1/3 teaspoon salt
  • dash of black pepper

    Directions

    PREPARATION

    Wash all squash, cut off the tips, and any bad spots. Cut into three or four pieces and place in a stock pot or steam kettle.


    COOKING

    Fill with water to above the top of the squash. Add the white vinegar. Cover and boil for 20-90 minutes until tender. Drain in colander, mashing occasionally for 10-15 minutes. Using a large mixing bowl, combine remaining ingredients and mix with a wire whip or by hand. Add squash to remaining ingredients and mix gently but thoroughly “folding” ingredients together with a spoon. Bake uncovered at 350 degrees F for 30-40 minutes. When thoroughly cooked, remove the burnt bread crumbs, if there are any, by scraping them from the surface. Thoroughly mix the cooked squash and serve.

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