Squash Casserole

Name: Squash Casserole
Ingredients: 8 medium squash, sliced and cooked; 1 c. chopped onion; 1/3 c. chopped celery; 1 Tbsp. instant chicken bouillon; 1/3 tsp. garlic salt; 1 c. cornbread crumbs; 2 eggs, beaten; 1/2 stick margarine, melted; 1/2 tsp. salt; 1/2 tsp. pepper; 1 c. grated, extra sharp Cheddar cheese; bacon bits (optional)

12 ingredients

7 steps

Ingredients

8 medium squash, sliced and cooked
1 c. chopped onion
1/3 c. chopped celery
1 Tbsp. instant chicken bouillon
1/3 tsp. garlic salt
1 c. cornbread crumbs
2 eggs, beaten
1/2 stick margarine, melted
1/2 tsp. salt
1/2 tsp. pepper
1 c. grated, extra sharp Cheddar cheese
bacon bits (optional)

Directions

1

Mix squash, onion, celery, bouillon, garlic salt, cornbread crumbs, eggs, melted margarine, salt and pepper.
2

Put layer in greased 9 x 13-inch pan or casserole and add cheese.
3

Add remaining squash mixture.
4

Top with bacon bits.
5

Bake at 350° (325° if glass dish) for about 2 hours.
6

Should be cooked slowly until golden brown, but still moist, if cooked too fast, it will burn.
7

Makes 8 to 10 servings.