nana's squash casserole

Ingredients

• Servings: 6
• 2 cups chopped yellow squash
• 3 cups crumbled prepared cornbread
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 tablespoon sugar
• 1 egg
• 1/2 (26 ounce) can condensed cream of chicken soup
• 1/2 cup margarine, softened
• 1 cup shredded cheddar cheese, divided
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour a medium baking dish.
• place squash in a pot with enough water to cover. bring to a boil and cook 5 minutes, or until tender; drain.
• in a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. season with sage, salt, and pepper. transfer to the prepared baking dish.
• bake 45 minutes in the preheated oven. top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.