Squash Casserole

Submitted by: Susan Hodge

Attributed to: Marilyn Brock

Category: Vegetables

Description: This creamy squash recipe is an often requested item at Thanksgiving.  You may prepare the squash the night before, cover and refrigerate.

Prep Time: 15

Total Time: 45

Servings: 6

Difficulty rating: 1

Ingredients:

4 Small/medium (2-3 inch diameter) yellow squash

1 Small onion, large chunks

2 Tablespoons butter

1/2 Cup fried onions (or more to taste)

1 Can cream of celery soup

1/2 Cup grated cheddar cheese (or more)

Special tools/utensils needed:

Ungreased 8” x 8” or 9” X 9” for a single recipe; if doubled use a 9” x 13”, medium saucepan

Directions: 

Preheat oven to 350 degrees F

1. Cook squash with onion in a medium saucepan covered with water until tender. Use an amount of onion for personal taste. This onion is only for flavoring the squash. Drain squash, leaving onion behind and season with butter.  A small amount of onion may remain. Mash the squash.

2. Combine the squash, fried onions, cream of celery soup and cheddar cheese.  

3. Bake uncovered at 350 degrees F for 30 minutes.