Baked Squash Casserole

         Yield: 10 Servings
Categories: Vegetarian, Casseroles, Vegetables

5 lb Yellow squash 3 ts Ener-G Egg Replacer 1/2 tb Onion, chopped 1/2 c Green pepper, diced 1 c Light Whole Wheat Roll, - crumb Dash of pepper 1/3 c Brown Sugar Salt, as desired Directions: Cut off tips of squash, cut each squash into 3-4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Mash, reserving liquid. Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper. Turn into a 3 quart casserole that has been lightly greased or sprayed with non-stick vegetable spray. Cover with a light layer of crumbs. Bake at 350 degrees until lightly browned. Makes 10 servings. Files of Alice in Houston, update old Family Recipe 5/11/93