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Squash Souffle by Ell




Source of Recipe


Ell


List of Ingredients




2 lbs squash (yellow or zucchini)
1 can cream of mushroom soup, undiluted
1 onion sliced
3/4 tsp salt
3 TBSP butter
1/2 tsp pepper
3 eggs, beaten
cracker crumbs and parmesan cheese




Recipe



Cook squash and onion until tender. Drain well and mash with butter (need not be mashed fine). Fold in remaining ingredients. Place in buttered casserole and top with cracker crumbs and parmesan cheese.
Bake 425 for 20 minutes. Serves 6 to 8.
Note: Use 1 1/2 qt casserole, or shallow dish or pan. Make sure squash is drained well. Sprinkle with crumbs and cover generously with parmesan – 1/4 cup for deep casserole, more for shallow, wider casserole.