Kathryn’s Squash Casserole

Kathryn Nutt, Lillie School

  • 4 cups cooked, mashed yellow squash
  • 1 can cream of mushroom soup
  • 1 lb hamburger meat
  • 1 cup grated cheese
  • 1 medium onion, chopped
  • Salt and pepper to taste

Cook squash until tender; drain and mash. Add salt and pepper to taste. Brown hamburger meat with chopped onion; drain off excess fat. Combine squash, browned hamburger meat with onion, cream of mushroom soup and cheese. Pour into a 2 quart casserole dish; bake at 350° for 20 to 25 minutes.

During last few minutes of baking time, sprinkle some some grated cheese over the top of the casserole.





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