 |
|
Squash Casserole
4 pounds yellow squash, cut into 1/4" slices
2 tablespoons butter or margarine
1 large onion, finely chopped
2 cloves garlic, minced
10 3/4 oz condensed cream of mushroom soup, undiluted
1 cup shredded Cheddar cheese
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
Cook squash in boiling water to cover 8 to 10 minutes or until
tender. Drain squash, and press between paper towels. Melt butter
in a large skillet; add chopped onion and garlic, and cook Combine
onion mixture, squash, soup, and remaining ingredients; spoon
mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish.
Bake at 350 degrees for 30 minutes or until bubbly.
|
|
Squash 16