Squash Casserole

This one made it’s debut to our “clothesline specials” the weekend of July 31st, 2021. With great local summer squash and zucchini coming into season here in Ohio, We decided to bring out this classic.

Ingredients:

• 5 lb. yellow squash

• 1 medium onion, diced 

• 1 stick salted butter 

• 1 teaspoon salt 

• 1 teaspoon garlic salt 

• ½ of a 10.5 oz. can of Campbell’s Condensed Cream of Mushroom Soup

• 3 large eggs 

• 1½ cup sharp cheddar cheese

• 1 teaspoon black pepper

Directions:

1. Slice and boil the squash until tender and then place in a colander to drain.

2. Preheat the oven to 350 degrees.Saute the diced onion with a stick of butter. Place drained squash in a bowl. Add margarine, onion, salt, garlic salt, mushroom soup, eggs, cheese, and pepper, and stir all together. Put in a three quart casserole dish. 

3. Bake at 350 degrees for 1.5 hours. Serves 14 people.