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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Unusual way to use squash, which is so plentiful now. Very delicious. Ingredients:
4 cups summer squash |
1/3 cup milk |
1 (10 3/4 ounce) can cream of mushroom soup |
1 egg |
1/2 cup chopped onion |
3/4 cup up herb flavored cornbread stuffing mix |
12 -15 butter flavored crackers |
2 tablespoons butter |
1 cup grated cheddar cheese |
Directions:
1. Cook sliced squash until tender, drain.
2. Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
3. Pour into a 2-quart casserole dish that has been buttered.
4. Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
5. Sprinkle this over the squash. Top with the grated cheese.
6. Bake at 350°F for 20 minutes.
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