Squash Casserole - ICAP

15 min

Prep Time

1 hr

Cook Time

1 hr 15 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

8

cup

Butternut squash, cooked

1 1/3

cup

Butter, softened

2

cup

White sugar

8

each

Egg, raw, large

20

oz

Evaporated milk

4

tsp

Extract, vanilla

2 1/2

cup

Rice Krispies cereal

1

cup

Sugar, brown, packed

8

tbsp

Butter, melted

Nutrition Info

104.00 g / 3.71 oz per serving.

Recipe Label

Instructions

**Butternut squash measure is cooked - cook ahead or purchase pre-cooked.


1. Preheat oven to 350°F.
2. Mix squash, first measure of butter, white sugar, eggs, evaporated milk, & vanilla extract in a very large bowl.
3. Place mixture in a greased full 4-inch steam table pan.
4. Mix Rice Krispies cereal, brown sugar, & second measure of melted butter together - sprinkle over top of squash mixture.
5. Bake for 45-60 minutes or until it has set & is heated through.
6. Let cool slightly.
7. Cut into yield servings - scoop out of pan with a spatula so each serving gets the crunchy topping.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
- Wash raw fruits and vegetables before using them in food preparation.
Cooking :
- Cook to an internal temperature of 135 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.