Squash Casserole
Source of Recipe
Aunt Saunny
5 or 6 yellow squash, cooked and drained (save the water)
1 pkg cornbread stuffing
2 celery stalks, chopped
1/2 small onion, chopped
2 Tbsp butter
2 large eggs, beaten
1 cup mild Cheddar Cheese, grated
10 3/4 oz can cream of mushroom soup
1 cup chicken broth
1/4 cup walnuts, chopped
Mash squash with a potato masher and combine with stuffing mix, adding remaining squash water if mixture is too dry. Saute the celery and onion in butter until tender. Stir into squash mixture along with eggs and grated cheese. Stir in mushroom soup. If dry, add a little more water. Add broth and walnuts. Pour into a greased 8 inch square baking dish. Bake at 350 degrees for 30 minutes.
Serves 6
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