Summer Squash Casserole
From msbooch75 17 years ago
- 30-40 minutes to make
- Serves 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 shopping list
- 1/4 cup margarine shopping list
- 1 cup seasoned croutons shopping list
- 1 small onion-sliced or chopped shopping list
- 1 beaten egg shopping list
- 1 can cream of mushroom soup shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 350 degrees and lightly butter a 2 quart casserole.
- Cook squash for 15 minutes and then drain well. Put aside.
- Saute onions in 1 tbsp. of margarine. Add remaining margarine to melt after onions are cooked.
- Add croutons to squash and toss lightly.
- Add cooked onions to squash mixture and mix lightly.
- In a small bowl, beat egg and add this to mushroom soup.
- Add egg and soup into the squash mixture and mix thoroughly. As you are blending this, add salt and pepper seasoning.
- Pour the mixture into the buttered 2 quart casserole.
- Bake uncovered at 350 degrees for 30-40 minutes.
The Rating
Reviewed by 2 people-
This is a staple and good, I use butter instead of margarine and if I don't have croutons handy,(which I rarely do)I use an equal amount of stale white -- not whole wheat --bread. Tasty!
chefjeb
in Carthage loved it
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