Keep this recipe in mind for the summer when yellow squash is aplenty. I made it with the sorry looking imported yellow squash the grocery store has in February because I just HAD to try it. It is a definite comfort food. Mmmm...
2 lbs yellow squash, chopped
1 onion, chopped
1 can cream of mushroom soup
2 cups shredded cheddar cheese
2 eggs, beaten
1 1/2 cups seasoned croutons
Preheat oven to 350 degrees
Saute squash and onion in a little olive oil for about 10 minutes or until tender. Transfer to a 2 quart casserole dish.
Mix together soup, cheese, and egg. Pour over the squash and onion.
Bake for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment