Zippy squash casserole

Yield: 4 Servings

Measure Ingredient
5 larges Squash -- yellow
2 tablespoons Butter (or marg.) --
Softened
1 cup Cheese, Cheddar -- shredded
1 medium Onion -- chopped
½ cup Celery -- chopped
3 slices Bacon; cooked -- drained
And
_crumbled
2 ounces Pimineto -- diced
1 tablespoon Green chiles -- chopped
½ teaspoon Ssalt
¼ teaspoon Garlic salt
⅛ teaspoon Pepper
½ cup Breadcrumbs -- soft
1 tablespoon Butter (or marg.) -- melted

Wash squash thoroughly; trim off ends. Place in boiling salted water to = cover. Cook 15 to 20 minutes or until tender; drain and mash.

Combine next 10 ingredients; add squash, stirring well. Spoon squash=20 mixture into a buttered 1-½ quart casserole. Combine breadcrumbs and = 1=20 tablspoon melted butter; sprinkle over squash mixture. Bake at 350=20 degrees for 20 minutes.

SOURCE: Southern Living Magazine, May, 1980. Typed for you by Nancy=20 Coleman.

Yield: 4 servings

Recipe By : Southern Living Magazine, May, 1980 From: Dianar@... Date: Mon, 20 Jun 1994 18:41:15 -0400 (

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