Southern squash and cornbread casserole (nondairy)
Squash Cornbread Casserole
2 lbs. yellowneck squash, sliced
2 Vidalia onions, sliced
3 eggs (mixed)
1 cup cornbread crumbs
1 stick butter or margarine, melted
nondairy substitute (Coffee Rich)
Salt, pepper, sugar to taste ... nutmeg (dash)
Preheat oven to 350° F.
Cook squash and onions in salted water until tender; drain.
Mix melted margarine, Coffee Rich, and spices
Line large pan with cornbread crumbs
Pour in squash mixture, egg mixture, spices ...
Bake @ 400 for 40-50 minutes until golden brown.