Ingredients
- 1/2 cup butter or margarine, softened
- 3/4 cup sugar
- 2 eggs
- 1 can evaporated milk
- 1 tsp. vanilla
- 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 Tbsp. butter or margarine, melted
Directions
In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11x7 inch baking pan. Bake, uncovered, at 350 degrees F for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.
By Robin from Washington, IA
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