Makes 4-6 Servings 
Source: family recipe revisited

Just a thought:

My mom Maureen only started making this recipe in the past decade or so, but I am now forbidden to prepare a holiday meal without it - even Groundhog Day ("now with more groundhogs!").  I also find it worthwhile to make twice as much (kitchen's a mess anyway) and freeze the extra dish of Rice Krispie Squash for any occasion!

Mom's original recipe called for far more sugar and fat -oh those moms - so you'll see that I've offered options such as egg substitutes and fat-free evaporated milk.  I've also found that Splenda combined with lesser amounts of sugar can be a very tasty option.  Real brown sugar combined with Sugar Twin's brown sugar substitute also works, but to my taste buds - less is better where Sugar Twin is concerned. 

NOTE: The frozen boxes of squash are a huge timesaver (my idea again!) but if you can't find it, frozen diced works too.  It's all about estimating in terms of the squash amounts, but it hasn't failed me yet.  However, If you do use frozen, thaw it in the microwave, drain, then mash it.  You should also reduce the amount of evaporated milk by about half, so it doesn't turn out watery.

Oh - and two more tips - you can make these a day ahead, adding and baking the topping just before serving, plus Glad Oven Ware (or any baking dish you don't have to scrub later) works beautifully. 

And if you don't believe me, read this unsolicited review from Lorraine Coulter: "...it?s your fault!  I made your Squash/Rice Krispie recipe at Thanksgiving for my family gathering at my Mom?s.  It got raves??even from the kids (who the heck doesn?t like rice krispies?).  I believe I am now forbidden to come home without it on those special occasions.  We never grew up with squash on the menu; I was introduced to it at my in-laws.  Your recipe beats all else.  Thank you!"

Ingredients:

  Squash mixture:
1/3 cup margarine 
1/2 cup sugar 
2 eggs (or egg substitute) 
1 can low fat or fat-free evaporated milk (1/2 can half for frozen squash) 
1 tsp vanilla
2 pkg frozen - or 2-1/2 to 4 cups diced squash 

  Topping:
1/2 cup Rice Krispies 
1/4 cup brown sugar 
1/4 cup chopped pecans or walnuts (or combine) 
2 T melted butter or margarine 

2.  Mix topping ingredients.  Sprinkle over casserole and cook 5-10 minutes or until bubbly. 

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