Zutaten für Charlotte's Squash Casserole
- Crookneck Yellow Squash
- 4 large eggs
- Evaporated Milk
- Sharp Cheddar Cheese
- Cracker Crumbs
- Margarine
- 1 teaspoon salt
- 1/4 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
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Zubereitung von Charlotte's Squash Casserole
- Preheat oven to 375°F (190°C).
- Peel and cube 3 pounds of butternut squash. Chop 1 medium onion.
- Boil squash and onion in salted water until tender (about 15-20 minutes). Drain well and measure out 4 cups of the cooked squash and onion mixture.
- In a large bowl, melt 1/2 cup (1 stick) of unsalted butter. Add the cooked squash and onion mixture.
- Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon celery salt.
- Gradually whisk in 1 cup of whole milk until well combined.
- In a separate bowl, whisk 4 large eggs lightly.
- Add 1 cup of the squash mixture to the beaten eggs and whisk until the eggs are slightly warmed.
- Gently fold the egg mixture into the remaining squash mixture.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Bake for 40-45 minutes, or until golden brown and set.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
9g
Fat
29g
Carbs
9g