Squash Casserole

Mattye Guice, RBE 1 quart yellow squash (6 or 8 medium)1 medium onion, sliced1 stick oleo1/4 bell pepper1 cup grated cheeseSalt and pepper to taste Cook and mash. 2 Tbsp sugar1 cup cracker crumbs1/2 cup sweet milk Cook preceding together until tender; mash and beat well. Combine sugar and cracker crumbs. Save some crumbs for … Continue reading Squash Casserole

Squash Casserole

Janie Williams, Lillie School 2 cup cooked squash1 can cream of chicken soup1 cup sour cream1 cup grated raw carrots1/2 onion, chopped1 small jar pimento Put seasoned bread crumbs on top and bottom of casserole. Bake at 300° for 30 minutes.

Squash Casserole

Diane Ramey 2 small onions, chopped1 tsp sugar1 egg, beaten1/4 cup milk1/2 stick buttersalt and pepper2/3 cup cracker crumbs2/3 cup grated cheese Cook squash and onion; drain and mash. Add sugar, egg, milk, butter and cracker crumbs. Top with cheese; add 1/3 cup cracker crumbs.  Bake at 350° until cheese melts.

Squash Casserole

Betty Ober 1/2 stick margarine4 Tbsp. floursalt and pepper to taste1 can cream of celery soup1 package Old English cheese sliced squash, boiled until tender6 hard-cooked eggs bread crumbs Melt margarine in double boiler; add the flour and add cream of celery soup. Melt cheese with butter mixture. Layer casserole dish with squash, layer of sliced … Continue reading Squash Casserole