Butternut Squash Casserole

Butternut Squash Casserole

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 can (5 ounces) evaporated milk

1 tsp. vanilla

2 cups butternut squash, cooked

Topping:

1/2 cup crisp rice cereal

1/4 cup brown sugar

1/4 cup pecans, chopped

2 Tbsp. butter

Cream butter and sugar; beat in eggs, milk & vanilla. Stir in squash. It’ll be thin.

Pour into greased 11 x 7 x 2-inch pan.  Bake uncovered at 350 degrees F. for 45 minutes or until set.

Combine topping. Sprinkle on casserole. Return to oven for 5 to 10 minutes or until bubbly.



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