Here’s what’s cookin’ Summer Squash Casserole
Recipe from the kitchen of Jan Marwitz
Serves 6
Ingredients
- 4 to 5 yellow squash
- 1 large onion
- ½ can cream of mushroom soup
- ½ container of small sour cream
- 4 Tbsp. of butter
- Ritz cracker crumbs, for the top
Directions
Dice squash and onion and cook over med. heat in 4 Tbsp. of butter.
When vegetables are tender, turn into casserole dish and mix in soup and cream well.
Cover with Ritz cracker crumbs and bake for 20 to 25 min. at 350°.
The original card
