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Squash Casserole

Yield 8 to 10 servings


  • 4 pounds yellow squash, cut into 1/4-inch slices
  • 2 tablespoons butter or margarine
  • 1 large onion, finely chopped
  • 2 garlic cloves, pressed
  • 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Cook squash in boiling water to cover 8 to 10 minutes or until tender. Drain squash, and press between paper towels.

  2. Melt butter in a large skillet; add chopped onion and garlic, and sauté until tender.

  3. Combine onion mixture, squash, soup, and remaining ingredients; spoon into a lightly greased 11- x 7-inch baking dish.

  4. Bake at 350° for 30 minutes or until bubbly.