MMMMM--------------------------TOPPING------------------------------- 1/2 c Crisp rice cereal 1/4 c Brown sugar; packed 1/4 c Pecans; chopped 2 tb Butter; or margarine; -softened 1. In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and vanilla. Stir in squash (mixture will be thin). 2. Pour into a greases 11x7x2" baking dish. Bake uncovered, at 350 degrees for 45 minutes or until almost set. 3. Combine topping ingredients; sprinkle over casserole. Return to oven for 5-10 minutes or until bubbly. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; Submitted to RecipeLu List by Ruth
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 6|
|Calories from Fat: 166 (20%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 379.3mg||117 %|
|Sodium 190.5mg||7 %|
|Potassium 283mg||7 %|
|Total Carbohydrate 156.2g||46 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 155.2g|
|Protein 11.1g||16 %|
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Calories per serving: 812
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