Butternut Squash Casserole

photo by aprilfool4jon



- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
16-24
ingredients
- 2 lbs squash (preferably butternut)
- 1 tablespoon sugar (can substitute with Splenda)
- 1⁄2 cup mayonnaise
- 1⁄2 cup onion, chopped
- 1⁄4 cup green pepper, chopped
- 1⁄4 cup red bell pepper, chopped
- 1 egg, beaten
- 1⁄2 cup grated cheddar cheese
- 1⁄4 cup melted margarine
- salt & pepper
- 6 ounces of herb flavored croutons, set aside for topping
directions
- Cook squash and drain. (I actually cut the butternut squash in half and bake it in the oven on a cookie sheet if time allows; cover with tinfoil to keep it moist.).
- Mix other ingredients together and gently fold in cooked squash.
- Pour into greased 9" x 13" casserole dish.
- Top with crushed cracker crumbs or croutons which have been buttered with cooking oil (use Herbed or Italian seasoned croutons for more flavor).
- Bake 45 minute @ 350 degrees.
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