Squash And Mushroom Casserole Recipe
Ingredients
2 pounds yellow summer squash
1 onion, minced
Salt and pepper to taste
1 can condensed cream of mushroom soup
1 cup fine dry bread crumbs
2 tablespoons butter
Directions
Slice squash.
Add onion; cover with water.
Cook until tender; drain.
Season with salt and pepper.
Put squash, undiluted soup, and crumbs in alternate layers in greased baking dish.
Dot each layer with butter.
End with crumbs on top.
Bake in preheated 350°F oven 30 minutes
Add onion; cover with water.
Cook until tender; drain.
Season with salt and pepper.
Put squash, undiluted soup, and crumbs in alternate layers in greased baking dish.
Dot each layer with butter.
End with crumbs on top.
Bake in preheated 350°F oven 30 minutes
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