Simple Squash Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 basket/ Bushell of squash
1 medium sized yellow onion
1-2 Small cans Campbell’s cream of mushroom soup
Salt, pepper, Garlic powder
Toasted breadcrumbs
Cheddar/ Parmesan Cheese
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Directions: |
Directions:Start by slicing your squash into ¼ inch think slices. Discard the end pieces. When all cut put into a pot and cover with water and bring to a boil. Let boil for 30-45 minutes or until the squash is completely cooked down. Drain squash thoroughly. I usually press my squash for at least an hour because it tends to retain lots of water. You can just leave it in the colander and put a plate on top with something heavy to press it down. While the squash is draining you will need to slice and sauté your onion. I typically use one onion per bushel/basket which is around 15-20 squash depending on size. Sauté your onion in either butter or oil (cook’s choice). When cooked down add your squash and onions into a mixing bowl with some cheddar or parmesan cheese (cook’s choice). Add your cream of mushroom soup. Be careful not to add too much in from the start as you do not want it to be too soupy when it goes in the oven. Add salt, pepper and garlic powder to your mix and taste before baking to ensure its good. Fill baking dish and cover with tin foil and cook on 375 degrees for about 30 minutes. Pull out of oven and uncover and put toasted breadcrumbs on top and bake for 15-20 minutes or until crumbs are nice golden brown. Then enjoy! |
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Number Of
Servings: |
Number Of
Servings:6-8 people |
Personal
Notes: |
Personal
Notes: David makes this wonderful dish at work.
Enjoy!
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