Squash Casserole

Name: Squash Casserole
Ingredients: 2 lb. squash, boiled 3 minutes and drained; 1/2 c. celery (optional); 1 onion, chopped; 1/2 to 1 stick margarine; 1 can cream of mushroom soup; 1/4 c. Miracle Whip; 1/4 c. sour cream; 1/3 c. milk; 1/2 c. mushrooms (optional); 3 eggs, beaten; 1 pkg. cornbread stuffing; 1 c. Velveeta cheese, grated

12 ingredients

8 steps

Ingredients

2 lb. squash, boiled 3 minutes and drained
1/2 c. celery (optional)
1 onion, chopped
1/2 to 1 stick margarine
1 can cream of mushroom soup
1/4 c. Miracle Whip
1/4 c. sour cream
1/3 c. milk
1/2 c. mushrooms (optional)
3 eggs, beaten
1 pkg. cornbread stuffing
1 c. Velveeta cheese, grated

Directions

1

Cut squash; boil 3 minutes.
2

Drain.
3

Chop onion and celery. Cook in margarine until soft.
4

Mix soup, Miracle Whip, sour cream, milk, mushrooms and beaten eggs with cornbread stuffing mix and then add squash.
5

Put in casserole dish.
6

Top with cheese.
7

Bake 50 to 55 minutes in a 350° oven.
8

This may be frozen.