The Best Squash Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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it have been a favorite in my house ever since. Summer is coming and you will truly love this recipe. Everyone always asks for it for holiday's too. I hope you enjoy it as much as we do. Ingredients:
2 cups chopped yellow squash |
3 cups crumbled prepared cornbread |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 tablespoon white sugar |
1 egg |
0.5 (26 ounce) can condensed cream of chicken soup |
1/2 cup margarine, softened |
1 cup shredded cheddar cheese, divided |
1 teaspoon dried sage |
1/2 teaspoon salt |
1 pinch ground black pepper |
Directions:
1. DIRECTIONS.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
4. In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Pour into the prepared baking dish.
5. Bake 45 minutes in preheated oven. Put remaining cheese on top, and continue baking for another 15 minutes, or until cheese is melted.
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