This Can't be Squash CasserolePosted by FootsieBear at recipegoldmine.com 6/12/01 5:32:51 am Source: Footsie's own again, adapted from several different recipes 4 pounds yellow squash, cooked with salt, well drained, mashed 1/2 stick butter or margarine 1 medium onion, chopped 1 cup bread crumbs, (seasoned preferred, but not necessary) 1 can cream of mushroom soup 2/3 soup can milk 1/2 cup mayonnaise 2 eggs, beaten 1 cup Cheddar cheese Salt and pepper to taste Cook the onion in the butter just till tender. Combine all ingredients until well mixed. Spray 9 x 13-inch pan with nonstick spray, spread mixture evenly in pan. * (Can be covered and refrigerated several hours or overnight at this point.) Bake uncovered, in 350 to 375 degrees F* oven until lightly browned on edges and bubbly, about 45 minutes to an hour. * My oven knob has no numbers on it, so I rarely get the same temperature each time, which is why I guessed at it. |