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Ingredients
- 1/3 c. butter
- 3/4 c. sugar
- 2 eggs
- 1 (5 oz.) can evaporated milk
- 1 tsp. vanilla
- 2 c. mashed, cooked squash
Method
- In mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla.
- Stir in squash (mixture will be thin).
- Pour into a greased 11 x 7 x 2-inch baking pan.
- Bake uncovered, at 350° for 45 minutes or until almost set.
- Combine topping.
- Sprinkle over casserole.
- Return to oven for 5 to 10 minutes or until bubbly.