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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 pounds yellow squash, cut into 1/4-inch slices |
2 tablespoons butter or margarine |
1 large onion, finely chopped |
2 garlic cloves, pressed |
1 (10 3/4-ounce) can cream of mushroom soup, undiluted |
1 cup (4 ounces) shredded sharp cheddar cheese |
2 large eggs |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook squash in boiling water to cover 8 to 10 minutes or until tender. Drain squash, and press between paper towels.
2. Melt butter in a large skillet; add chopped onion and garlic, and sauté until tender.
3. Combine onion mixture, squash, soup, and remaining ingredients; spoon into a lightly greased 11- x 7-inch baking dish.
4. Bake at 350° for 30 minutes or until bubbly.
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