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Squash Casserole
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mess squash
large onion
vegetable or chicken bouillon cubes
/4 stick butter
can cream of mushroom soup
1/2 cups finely shredded cheese
Salt and pepper, to taste
Boil squash and onion with bouillon cubes in just enough water to float squash (too much water will
make the squash watery and tasteless). Drain well. Add butter and stir well. Season with salt and
pepper to taste. Add cheese and mushroom soup. Pour into a casserole sprayed lightly with Pam. Bake
at 350 degrees F until bubbly and lightly browned. Crushed Ritz crackers and butter may be used to
cover top of casserole.
Squash Casserole
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