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Add a photoRaciónes: 6
Ingredientes
- 1/3 c. Butter, or possibly margarine, softened
- 3/4 c. Sugar
- 2 x Large eggs
- 5 ounce Evaporated lowfat milk, (1 can)
- 1 tsp Vanilla extract
- 2 c. Butternut squash, cooked Mashed
- 1/2 c. Crisp rice cereal
- 1/4 c. Brown sugar, packed
- 1/4 c. Pecans, minced
- 2 Tbsp. Butter, or possibly margarine, softened
Direcciones
- 1. In a mixing bowl, cream butter and sugar. Beat in Large eggs, lowfat milk, and vanilla. Stir in squash (mix will be thin).
- 2. Pour into a greases 11x7x2" baking dish. Bake uncovered, at 350 degrees for 45 min or possibly till almost set.
- 3. Combine topping ingredients; sprinkle over casserole. Return to oven for 5-10 min or possibly till bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 404 | |
| Calories from Fat 170 | 42% |
| Total Fat 19.34g | 24% |
| Saturated Fat 10.68g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 153mg | 6% |
| Potassium 281mg | 8% |
| Total Carbs 54.13g | 14% |
| Dietary Fiber 1.1g | 4% |
| Sugars 37.44g | 25% |
| Protein 5.41g | 9% |
