Summer Squash Casserole

1. 1

   Slice squash and onions thinly; steam until tender.

2. 2

   Drain and press out most of the water.

3. 3

   Turn out into a shallow casserole dish.

4. 4

   Using a pastry blender, chop the veggies to a lumpy, mashed consistency, blending in the butter and pepper to taste.

5. 5

   Bake, uncovered, about 20 minutes at 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.