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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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If I ask our two girls (ages 7 and 14) what to fix for a special meal, this dish is always requested. I discovered this slightly sweet and crunchy-topped casserole at a church dinner about 10 years ago, and now I take it to potluck dinners and come home with an empty dish! -Julie Jahn, Decatur, Indiana Ingredients:
1/3 cup butter, softened |
3/4 cup sugar |
2 eggs |
1 can (5 ounces) evaporated milk |
1 teaspoon vanilla extract |
2 cups mashed cooked butternut squash |
topping: |
1/2 cup crisp rice cereal |
1/4 cup packed brown sugar |
1/4 cup chopped pecans |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin).
2. Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set.
3. In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Yield: 6-8 servings.
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