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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a great way to use up yellow squash out of the garden or out of the freezer. Ingredients:
2 cups diced yellow squash |
2 cups crumbled cornbread |
1/2 cup margarine, melted |
2 teaspoons dried sage |
1 (10.75 ounce) can cream of mushroom soup |
1 egg, beaten |
1 large onion, chopped |
1 1/2 teaspoons sugar |
salt and pepper to taste |
1/4 cup milk |
Directions:
1. Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
4. Bake 30 minutes in the preheated oven, or until lightly browned.
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