INGREDIENTS
- 6 tablespoons butter, divided
- 1 bag (12 ounces) ready to use butternut squash
- 1 small shallot, minced
- 1 clove garlic, minced
- ½ cup milk
- 2 cups sour cream
- 1 container (16 ounces) cottage cheese
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package (12 ounces) wide egg noodles, cooked al dente
- 3 cups corn flakes, crushed
DIRECTIONS
- Spray slow cooker casserole crock with non-stick cooking spray.
- Microwave squash following package directions.
- In a large skillet over medium-high, heat 3 tablespoons butter. Add shallots and garlic, cooking 1 minute. Add squash, cooking until shallot is wilted. Add squash mixture and milk to a blender or food processor and puree.
- In a large bowl, stir together squash mixture, sour cream, cottage cheese, sugar and salt. Stir in egg noodles. Spoon into prepared crock.
- Cover slow cooker and cook on HIGH for 2 to 2 1/2 hours or LOW for 4 to 5 hours.
- Heat oven to 350°F.
- Meanwhile, in a microwave-safe medium bowl, melt remaining 3 tablespoons butter on MEDIUM power in 30 second increments. Stir in crushed corn flakes.
- Sprinkle corn flakes over noodle mixture. Bake for 15 to 20 minutes or until edges are slightly browned.
Serves: 12
