Squash Casserole



  • 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



    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.


    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.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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