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Nana’s Squash Casserole

Directions

Ingredients :

2 cups chopped yellow squash

3 cups crumbled prepared cornbread

½ cup chopped onion

½ cup chopped celery

1 tablespoon white sugar

1 egg

½ (26 ounce) can condensed cream of chicken soup

½ cup margarine

softened

1 cup shredded Cheddar cheese

divided

1 teaspoon dried sage

½ teaspoon salt

1 pinch ground black pepper

Methods :

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.

Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.

In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.

Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

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