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Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Linda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Buffington

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs yellow crooked neck squash
2 T. butter or margarine
1 Large Onion, finely chopped
1 can of Cream of Mushroom Soup
1 c. shredded sharp cheese
2 large eggs
2 t. salt
1/2 t. salt

Directions:
Directions:
Cook squash in boiling water (enough to cover squash) 8 to 10 minutes or until tender. Drain squash, and press between paper towels.
Melt butter in a large skillet; add chopped onion and cook until tender, stirring often.

Combine onion mixture, squash, soup, and remaining ingredients, spoon mixture into a lightly greased 11x7x1 1/2 inch baking dish.

Bake at 350 for 30 minutes or until bubbly

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
I sometime add crushed saltines mixed with melted butter on top. If you leave off the crackers, the only carbs would be the mushroom soup.

 

 

 

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