NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
4 c. chopped mix of yellow squash/zucchini squash
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2-quart lightly buttered casserole dish. In a medium bowl, combine soup, cheese and eggs. Mix well and pour into a dish with squash. Bake in oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
Sonja McFarland May
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