Nettie's Butternut Casserole

2
Kathie Carr

By
@kathiecc

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......

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
20 Min
Cook:
45 Min

Ingredients

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  • 3 c
    cooked and cooled mashed butternut squash
  • 2 Tbsp
    butter
  • 2 Tbsp
    brown sugar, firmly packed
  • 1/4 tsp
    salt
  • 6 c
    peeled, chopped, cooking apples
  • 1/4 c
    sugar
  • 1 1/2 c
    cornflakes, crushed
  • 1/2 c
    chopped pecans
  • 1/2 c
    brown sugar, firmly packed
  • 2 Tbsp
    butter

How to Make Nettie's Butternut Casserole

Step-by-Step

  1. Combine 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.

Printable Recipe Card

About Nettie's Butternut Casserole

Course/Dish: Vegetables




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