Southern squash and cornbread casserole (nondairy)

Author: Melissa Goodman Status: published Published: Jan 25,2008 license cc-by-nd 0   Share on Facebook Share on Twitter

Squash Cornbread Casserole: parve

2 lbs. yellowneck squash, sliced

2 onions, sliced

3 eggs (mixed)

1 cup cornbread crumbs

1 stick parve margarine, melted

Parve nondairy substitute (Coffee Rich)

Salt, pepper, sugar to taste ... nutmeg (dash)

Preheat oven to 350° F.

Cook squash and onions in salted water until tender; drain.

Mix melted margarine, Coffee Rich, and spices

Line large pan with cornbread crumbs

Pour in squash mixture, egg mixture, spices ...

Bake @ 400 for 40-50 minutes until golden brown.

Comments