Summer Squash Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups cooked yellow squash or 2 cups sliced yellow squash
• 1/4 cup margarine
• 1 cup seasoned croutons
• 1 small onions, sliced or 1 small chopped onion
• 1 beaten egg
• 10 ounces cream of mushroom soup
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees and lightly butter a 2 quart casserole.
• 2 cook squash for 15 minutes and then drain well. put aside.
• 3 saute onions in 1 tablespoons of margarine. add remaining margarine to melt after onions are cooked.
• 4 add croutons to squash and toss lightly.
• 5 add cooked onions to squash mixture and mix lightly.
• 6 in a small bowl, beat egg and add this to mushroom soup.
• 7 add egg and soup into the squash mixture and mix thoroughly. as you are blending this, add salt and pepper seasoning.
• 8 pour the mixture into the buttered 2 quart casserole.
• 9 bake uncovered at 350 degrees for 30-40 minutes.