Squash Casserole
 |  |  |  |  |  |
Squash Casserole
2 to 2 ½ pounds yellow (crookneck) squash
½ cup sour cream
one Tbsp melted margarine or butter
2 green onions, chopped (including the tops)
salt and pepper to taste
TOPPING:
¼ cup bread crumbs
2 Tbsp melted margarine or butter
Cut up the squash and boil or steam until tender. Drain, then mash slightly and
drain again.
BE SURE TO DRAIN VERY WELL OR THE CASSEROLE WILL BE TOO
MUSHY (sometimes I cook the squash at night, mash and leave in the collander
inside the cooking pot in the refrigerator to drain all night, then mix up the
casserole the next day).
Stir in sour cream, melted butter, chopped green onions, salt and pepper to taste.
Pour into greased casserole dish and top with bread crumb mixture.
Bake at 350 degrees for 30 to 45 minutes (until bubbly around the edges and the
bread crumb topping is brown).
(this casserole is a favorite with Susie’s family at Thanksgiving and Christmas)
2 to 2 ½ pounds yellow (crookneck) squash
½ cup sour cream
one Tbsp melted margarine or butter
2 green onions, chopped (including the tops)
salt and pepper to taste
TOPPING:
¼ cup bread crumbs
2 Tbsp melted margarine or butter
Cut up the squash and boil or steam until tender. Drain, then mash slightly and
drain again.
BE SURE TO DRAIN VERY WELL OR THE CASSEROLE WILL BE TOO
MUSHY (sometimes I cook the squash at night, mash and leave in the collander
inside the cooking pot in the refrigerator to drain all night, then mix up the
casserole the next day).
Stir in sour cream, melted butter, chopped green onions, salt and pepper to taste.
Pour into greased casserole dish and top with bread crumb mixture.
Bake at 350 degrees for 30 to 45 minutes (until bubbly around the edges and the
bread crumb topping is brown).
(this casserole is a favorite with Susie’s family at Thanksgiving and Christmas)