2 pounds butternut squash, diced
1 cup butter
5 eggs
2 cups candied dried bread crumbs
2 1/2 cups cornmeal
2 cups cooked and mashed boiled potatoes
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 10 inch non-stick skillet over medium heat.
Dredch crushed potato flakes; sprinkle into skillet. Cook 25 to 30 seconds, or until potatoes are golden brown.
In a small bowl, dissolve gelatin in hot water.
Stir potatoes and graham cracker crumbs into skillet mixture, and return to heat. Spread pie filling over casserole, and pour vegetable mixture over pie.
Bring to a boil, then reduce heat to low, and simmer about 10 minutes.
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