Scalloped Squash

6 ingredients
1 steps

Ingredients

  • 4 c. cooked squash, cut in small pieces
  • 1 can cream of mushroom soup
  • 1 beaten egg
  • 1 c. grated cheese
  • 1/2 c. chopped onion
  • 3/4 c. herb seasoning (Pepperidge Farm)

Directions

  1. 1
    Cook and drain squash. Gradually add milk to soup and stir in egg and then all other ingredients. Place into a casserole dish and top with 3/4 cup stuffing mix, 2 tablespoons butter and 1 cup grated cheese. Bake at 350° for 30 minutes.

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