Ingredients for Cushaw Casserole
- 1 medium cushaw (approximately 2-3 pounds)
- Brown Sugar
- 1/4 cup melted margarine or butter
- Evaporated Milk
- 1 large egg
- Nutmeg
- Vanilla
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How to Make Cushaw Casserole
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Cut cushaw in half lengthwise. Remove seeds and stringy pulp. Place cut-side down in the baking dish.
- Add 1/2 cup of water to the bottom of the baking dish.
- Cover the baking dish tightly with aluminum foil.
- Bake for 55 minutes, or until the cushaw is easily pierced with a fork.
- While the cushaw is baking, prepare the filling:
- In a large bowl, combine 1 cup cooked, mashed cushaw, 1/2 cup brown sugar, 1/4 cup melted margarine, 1/2 cup milk, 1 large egg, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Once the cushaw is tender, carefully remove it from the oven and let it cool slightly. Scoop out the cooked cushaw flesh and add it to the filling mixture. Mix well.
- Pour the filling back into the cushaw halves.
- Bake, uncovered, for an additional 15-20 minutes, or until the filling is set and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
71g
Fat
22g
Carbs
8g