Squash Casserole
Summer favorite!
Ingredients
2 cups chopped yellow squash, boiled to fork tender
1 can cream of mushroom soup
8 oz. sour cream
2 tablespoons onion flakes
1 cup (or more) shredded cheddar cheese
1 egg, slightly beaten
Salt, to taste
1 sleeve butter crackers
2 tablespoons butter
1 can cream of mushroom soup
8 oz. sour cream
2 tablespoons onion flakes
1 cup (or more) shredded cheddar cheese
1 egg, slightly beaten
Salt, to taste
1 sleeve butter crackers
2 tablespoons butter
Preheat oven to 350º.
Mix together everything except egg, crackers and butter. Taste and then adjust salt or onion flakes. When it tastes the way you like, stir in the beaten egg, and then place into greased 9×13″ pan.
Cover with foil and bake for 45 minutes to an hour, or until center is bubbling and “set”. Crush crackers, sprinkle on top, and dot with butter. Put this back into the over for 10 minutes longer.