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Squash Casserole

April 13, 2012

This is an amazing squash casserole!  This is a keeper.  I am going to use this one in my restaurant.

This is my version of Joan Chandler’s “Summer Squash Casserole” from Sharing Recipes that was compiled by the Yesteryear Cookbook Committee in Whitehouse, Texas.

6 medium size yellow squash                     1 Tbsp. chopped onion

2 Tbsp. butter                                                   1/2 c. soft white bread, torn in small pieces

1 egg, slightly beaten                                     1/2 tsp. salt

4 slices of American cheese, torn in small pieces

dash paprika                                                      1/8 tsp. pepper

Cut squash in thin slices.  Cook in 1/2 c. boiling water until tender.  Drain well.  Mash squash, then drain again.  Add the remaining ingredients to the mashed squash.  Mix thoroughly.  Pour into a greased baking dish.  Bake at 350 degrees for about 25 minutes.

From → Squash

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