Summer squash casserole #1

Yield: 8 Servings

Measure Ingredient
4 cups Sliced crookneck squash
1 cup Thinly sliced onion
1 cup Cream of mushroom soup
2 \N Eggs; beaten
8 ounces Grated cheese
½ cup Chopped pecans
1 teaspoon Salt
¾ cup Buttered bread crumbs

Cook squash and onion in water until tender. Drain. Combine soup, salt, beaten eggs and cheese. Place half squash mixture in buttered 1-½ quart baking dish. Cover with half the mushroom mixture and half the pecans.

Repeat layers. Top with bread crumbs. Bake at 350 for 30 minutes or until crumbs are golden brown.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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