My friend Peggy has been making this for 25 years now and it is still highly requested!! Give it a try with some fresh squash!
SQUASH CASSEROLE
6 medium sized yellow squash (frozen squash works well also)
1 medium onion
3 med. Eggs beaten well
1 cup velveeta cheese (or get the 1lb box – I use the Mexican)
1 can cream of chicken soup (undiluted)
1 stick melted butter (8 tablespoon Omega Smart Balance)
1 sleeve ritz crackers crumbled
Substitutions: crackers and soup with low sodium and Omega Smart balance for the butter
Directions:
Wash and slice squash, slice onion and add both to boiler with 2 cups of water. Cook until squash is tender. Drain all the water and combine with melted cheese and cream of chicken soup. Blend in gently the eggs and pour in casserole dish. Sprinkle cracker crumbs over casserole and then drizzle melted butter over entire dish. Bake at 375 for 30 to 40 minutes and bubble and golden brown.
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SQUASH CASSEROLE
6 medium sized yellow squash (frozen squash works well also)
1 medium onion
3 med. Eggs beaten well
1 cup velveeta cheese (or get the 1lb box – I use the Mexican)
1 can cream of chicken soup (undiluted)
1 stick melted butter (8 tablespoon Omega Smart Balance)
1 sleeve ritz crackers crumbled
Substitutions: crackers and soup with low sodium and Omega Smart balance for the butter
Directions:
Wash and slice squash, slice onion and add both to boiler with 2 cups of water. Cook until squash is tender. Drain all the water and combine with melted cheese and cream of chicken soup. Blend in gently the eggs and pour in casserole dish. Sprinkle cracker crumbs over casserole and then drizzle melted butter over entire dish. Bake at 375 for 30 to 40 minutes and bubble and golden brown.
✿Friend Request or Follow me: www.facebook.com/
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