Scalloped Squash

9 ingredients
6 steps

Ingredients

  • 4 cups summer squash
  • 1/3 cup milk
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 egg
  • 1/2 cup chopped onion
  • 3/4 cup up herb flavored cornbread stuffing mix
  • 12 -15 butter flavored crackers
  • 2 tablespoons butter
  • 1 cup grated cheddar cheese

Directions

  1. 1
    Cook sliced squash until tender, drain.
  2. 2
    Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
  3. 3
    Pour into a 2-quart casserole dish that has been buttered.
  4. 4
    Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
  5. 5
    Sprinkle this over the squash. Top with the grated cheese.
  6. 6
    Bake at 350°F for 20 minutes.

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