nettie's butternut casserole
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......
prep time
20 Min
cook time
45 Min
method
---
yield
6-8 serving(s)
Ingredients
- 3 cups cooked and cooled mashed butternut squash
- 2 tablespoons butter
- 2 tablespoons brown sugar, firmly packed
- 1/4 teaspoon salt
- 6 cups peeled, chopped, cooking apples
- 1/4 cup sugar
- 1 1/2 cups cornflakes, crushed
- 1/2 cup chopped pecans
- 1/2 cup brown sugar, firmly packed
- 2 tablespoons butter
How To Make nettie's butternut casserole
-
Step 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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Vegetables
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