Squash Casserole

1. 1

   Stew squash and onion in salted water until tender.

2. 2

   Drain, mash and add butter and a dash of black pepper.

3. 3

   Pour one-half of mixture into buttered baking dish.

4. 4

   Cover with cracker crumbs. Sprinkle with poultry seasoning and slivered almonds.

5. 5

   Repeat layers.

6. 6

   Dilute mushroom soup with milk and pour over top. Sprinkle with Cheddar cheese and place in medium oven until cheese is lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.