The Best Squash Casserole
Ingredients
- 2 cups yellow squash, chopped
- 3 cups crumbled prepared cornbread
- 12 cup onion, chopped
- 12 cup celery, chopped
- 1 tablespoon white sugar
- 1 egg
- 0.5 can (26 ounce) condensed cream chicken soup
- 12 cup margarine, softened
- 1 cup cheddar cheese, shredded, divided
- 1 teaspoon sage, dried
- 12 teaspoon salt
- 1 pinch black pepper, ground
Directions
DIRECTIONS.Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a medium baking dish.
Place squash in a pot with enough water to cover.
Bring to a boil and cook 5 minutes, or until tender; drain.
In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese.
Season with sage, salt, and pepper.
Pour into the prepared baking dish.
Bake 45 minutes in preheated oven.
Put remaining cheese on top, and continue baking for another 15 minutes, or until cheese is melted.