This Can’t be Squash Casserole Recipe
Ingredients:
Salt
Pepper
4 lbs of squash (yellow); cooked in salted water, drained then mush-up
110 grams of butter
1 pc of onion (medium); minced
1 c of crumbs (bread)
1 container/can of soup (cream of mushroom)
2/3 can of milk (soup)
1/2 c of mayonnaise
2 whole eggs; whisked
1 c of Cheddar
Instructions:
Saute onions using butter until onions run clear. Mix together squash, crumbs, soups, mayo, eggs and eggs. Season with salt and pepper.
Transfer to a lightly greased baking dish. Bake without cover for forty five minutes (375 degrees F) ’till nicely charred on the sides and dish is bubbling.
>> This Can’t be Squash Casserole Recipe