Aunt Fannys Squash

I have no idea who Aunt Fanny is, but this recipe was passed down by my grandmother. This squash casserole has always been a family favorite, and it’s not too heavy.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart microwave-safe baking dish with a cover.

Step: 2

Spread the squash and onion slices in the baking dish, dot with 1/4 cup of butter cut into chunks, cover the dish, and microwave on High 5 to 7 minutes, or until the vegetables are steaming hot and tender.

Step: 3

In a bowl, whisk together milk and cornstarch until smooth, and stir in the beaten eggs, salt, and pepper. Pour the milk mixture over the squash and onions.

Step: 4

Melt 1/4 cup butter.

Step: 5

Sprinkle the corn flakes cereal evenly over the top of the casserole, drizzle with the melted butter, and bake in preheated oven for 25 to 30 minutes, until the cereal topping is golden and crisp.

Per Serving: 259 calories; protein 5.7g; carbohydrates 21g; fat 18.2g; cholesterol 105.1mg; sodium 213.9mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do double-duty .