- 2 pounds yellow squash, chopped
- 1 onion, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 cups shredded Cheddar cheese
- 2 eggs, beaten
- 1 1/2 cups seasoned croutons
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
- In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
- Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
03/02/2017
recipepes.com
Mom's Squash Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
