 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This is a tasty, vegetable side dish to use with meat and chicken. Add a green salad and homemade rolls for a great meal. Good the next day or to freeze the leftovers. Ingredients:
2 cups cooked yellow squash/sliced |
1/4 cup margarine |
1 cup seasoned croutons |
1 small onion-sliced or chopped |
1 beaten egg |
1 can cream of mushroom soup |
salt and pepper to taste |
Directions:
1. Preheat oven to 350 degrees and lightly butter a 2 quart casserole.
2. Cook squash for 15 minutes and then drain well. Put aside.
3. Saute onions in 1 tbsp. of margarine. Add remaining margarine to melt after onions are cooked.
4. Add croutons to squash and toss lightly.
5. Add cooked onions to squash mixture and mix lightly.
6. In a small bowl, beat egg and add this to mushroom soup.
7. Add egg and soup into the squash mixture and mix thoroughly. As you are blending this, add salt and pepper seasoning.
8. Pour the mixture into the buttered 2 quart casserole.
9. Bake uncovered at 350 degrees for 30-40 minutes.
|
|