Category: Casserole

2 lb Hubbard squash*

2 tbsp Margarine or butter

1/2 cup Sour cream

1 medium Onion, finely chopped (about 1/2 cup)

1 tsp Salt

1/4 tsp Pepper

*substitute: 2 pk (12 ounces each) frozen Cooked squash, thawed.



This creamy squash dish can be made 1 day ahead. Prepare as directed,. Prepare and cook squash pieces as directed. Heat oven to 325 degrees. Mash squash. Stir in remaining ingredients. Pour into ungreased 1-quart casserole. Bake uncovered 25 to 30 minutes or until bubbly around edge. 6 SERVINGS (ABOUT 3/4 CUP EACH); 130 CALORIES PER SERVING.



Source:MSN cooking forum-MasterCook formatted using MC_Buster by Martha Hicks



Posted to MC-Recipe Digest V1 #1046 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 27, 1998