"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Parker
Added: Tuesday, July 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 med. yellow squash sliced
1 white or yellow onion sliced
1 box Marie Cubbison's Croutons
(I used the fat free herb seasoned)
1 can cream of mushroom soup
1 C sour cream
2 C shredded chedder cheese
2 eggs

Directions:
Directions:
Spray 9 X 13" pan. Spread evenly croutons on bottom. Boil or steam squash and onions till slightly tender. Drain well. Spread on top of croutons. Salt and pepper to taste and dot with about 3 T of butter. Mix soup & sour cream and eggs together and spread on top. Top with cheese.
Bake uncovered @ 350 degrees for 1 hour

Number Of Servings:
Number Of Servings:
8

 

 

 

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