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Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from The Prince of Peace Lutheran Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gretchen Koenig


2 Lbs. Yellow Squash (or 1 Lb of yellow and 1 Lb of Zucchini) sliced
1 Medium onion, sliced
1 tsp. Salt
1 tsp Sugar
3 T. Margarine, melted
3 T. Flour
2 Eggs, slightly beaten
1/2 C. Milk
1 C. Velveeta Cheese
1 tsp. Seasoning Salt
Bread Crumbs
Butter melted

Combine squash, onion, salt and sugar in large saucepan. Simmer with small amount of water until tender. Drain well. Melt margarine in small saucepan. Add the flour, stirring until blended over low medium heat. Add the beaten eggs, milk and cheese. Stir until thickened. Add drained and slightly mashed squash. Pour into a well greased 1 1/2 qt. casserole dish. Bake at 350 degrees for 30 min. Meanwhile, combine bread crumb mixture and bake an additional 10 min. This can be made up 2-3 days ahead and stored in the refrigerator unbaked.




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