Easy Squash Casserole
2 Tablespoons Butter
2 Teaspoons Cooking Oil
3 or 4 yellow crooked neck squash (1 to 1 1/2 pounds) washed, and chopped.
1 medium Vidalia onion, peeled and chopped
2 pieces fresh bread to make bread crumbs in a chopper (or unseasoned bread crumbs)
1 can Cream of Mushroom Soup, undiluted
3 rounded Tablespoons Sour Cream or cream
3 fresh eggs, beaten
1 teaspoon table salt
1/4 teaspoon fresh ground black pepper
2 Tablespoons granulated sugar
2 teaspoons chopped pimento and or chopped spring green onion or chives if desired for color
2/3 cup sharp or medium Cheddar cheese, grated for topping if desired
Set oven at 350° F.
Add Butter and oil to a hot pan.
Add the chopped onions and sauté 3-4 minutes. Stir constantly.
Add chopped yellow squash to pan, sauté 5 or 6 minutes uncovered. When squash is about tender, remove pan from heat.
Add to pan and combine well:
Cream of Mushroom or Chicken soup
Sour Cream, cream or milk
Salt, Pepper, Sugar
(Pimento, spring green onion or chives if desired)
Combine well. Place pan (or oven dish) of mixture in the oven. Cook 30 minutes, approximately. Add Cheese to top if desired. Bake another 10 minutes or so. Remove from oven.
Makes a 2 quart dish – Serves 4