Tuesday, September 21, 2010

Squash Cassarole

The best squash casserole I have tasted. Sauté 2 cups of yellow squash with a large onion and a stick of butter. When soft add a can of cream of chicken soup, 2.5 cups crumbled corn bread, and salt/pepper to taste. Bake at 350 for 25 minutes. During the last 10 minutes add a cup of sharp cheddar cheese to the top.

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