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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Great summertime dish when you have an abundance of fresh squash. Don't use frozen squash, it doesn't taste the same in this recipe. Ingredients:
2 cups squash, cooked |
1 (10 ounce) can cream of mushroom soup |
2 eggs, beaten |
1 cup breadcrumbs |
1/2 cup onion, chopped |
1 cup cheddar cheese, grated |
1 tablespoon sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup butter, melted |
Directions:
1. Mix cooked squash, soup, onion, sugar and the beaten eggs together. Add salt & pepper. Pour 1/2 of the mixture into a well greased casserole dish. Sprinkle to of mixture with 1/2 cup of the bread crumbs and 1/2 cup of cheese.
2. Add rest of the squash mixture and top with remaining bread crumbs and cheese. Pour melted butter on top.
3. Bake at 325 degrees for about 40 minutes.
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