Description
This is a great way to use up yellow squash out of the garden or out of the freezer.
Ingredients
- 2 cups diced yellow squash
- 2 cups crumbled cornbread
- ½ cup margarine, melted
- 2 teaspoons dried sage
- 1 (10.75 ounce) can cream of mushroom soup
- 1 egg, beaten
- 1 large onion, chopped
- 1 ½ teaspoons sugar
- salt and pepper to taste
- ¼ cup milk
Instructions
- Place squash in a pot fitted with a steamer basket over boiling water
- and steam 10 minutes
- or until tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl
- mix the squash
- cornbread
- margarine
- sage
- cream of mushroom soup
- egg
- onion
- sugar
- salt and pepper
- and milk. Transfer to the prepared baking dish.
- Bake 30 minutes in the preheated oven
- or until lightly browned.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 8