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Sunday, 23 August 2009

SQUASH CASSEROLE


2 lbs squash 3 -4 yellow and 1 Zucchini (sliced)
2 cup chopped Onion
1 cup of Mayo
2 eggs slightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
8 0z's Parmesan Cheese
1 cup Pepperidge Farm Herb Stuffing
3 tablespoon Butter

1) Slice and cook squash and onion for approximately 8 - 10 minutes and drain well
2) Mix mayo, egg, cheese, Add squash mixture and place all in a 8 inch greased casserole dish.
3) Mix 3 Tablespoon butter with 1 cup dressing. Top casserole with dressing mixture,
4) Bake at 350 degrees for 30 minutes


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