I hope you enjoy this beautiful recipe. It is so delicious as a side dish with any meat you may be serving. It’s best in the summer when squash and zucchini are plentiful---but it is great anytime! Enjoy!
4 cups, cooked yellow squash or zucchini
1 medium sweet onion, roughly chopped
Kosher salt, to taste
Black pepper to taste
1 can cream of chicken soup
1 cup sour cream
1 stick butter, melted and slightly cooled
2 eggs, beaten
1 and ½ cups sharp cheddar cheese
1 and ½ cups bread crumbs of your choice (homemade, panko, herb flavored, etc.)
Instructions:
*In a large saucepan, place sliced squash (or zucchini) and chopped onion into enough water to cover the squash. Cook until squash and onions are soft.
*Drain and cool the squash and onions.
*In a mixing bowl, combine soup, sour cream, cooled butter, eggs, cheese, and salt and pepper (if you are using).
*Gently add squash and onions to soup mixture.
*Pour into a 9X11 pyrex dish that has been sprayed with PAM.
*Bake for 35 minutes or until bubbly.
*Remove from oven and top with bread crumbs.
*Return to oven to slightly brown bread crumbs.
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