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Nana’s Squash Casserole

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Nana’s Squash Casserole

Directions

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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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