nettie's butternut casserole
(1 rating)
This is an old recipe from one of our church cookbooks dated 1954. I remember the lady who contributed this recipe to the cookbook, Nettie Arnsbarger. She was a good cook! And my Dad's sister's mother-in-law. This dish is one my Mom used from that cookbook. Its great with Thanksgiving dinner or anytime you crave some good butternut squash. Buttery, yummy, crunchy, and sweet..... Yumm......
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(1 rating)
yield
6 -8
prep time
20 Min
cook time
45 Min
Ingredients For nettie's butternut casserole
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3 ccooked and cooled mashed butternut squash
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2 Tbspbutter
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2 Tbspbrown sugar, firmly packed
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1/4 tspsalt
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6 cpeeled, chopped, cooking apples
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1/4 csugar
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1 1/2 ccornflakes, crushed
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1/2 cchopped pecans
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1/2 cbrown sugar, firmly packed
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2 Tbspbutter
How To Make nettie's butternut casserole
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1Combine first four ingredients, stirring well, and set aside. Melt 2 tablespoon of the butter in a large skillet; add apples and sugar. Cover and simmer 8-10 minutes or until tender. Drain off excess liquid. Stir apples into squash mixture. Spoon into lightly buttered 2 quart casserole dish. Combing remaining ingredients, stirring well. Sprinkle over squash mixture. Bake at 350 degrees for 20 minutes.
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