Yellow Squash Casserole

Jane Hebert

  • 6-7 large squash, sliced
  • 2/3 cups oleo
  • 3 Tbsp bell pepper, chopped
  • 1 egg, beaten
  • 2 slices stale bread
  • 1/2 pound grated Cheddar cheese
  • Salt to taste
  • 1 small onion, chopped

Parboil squash in salted water. Drain. Sauté onion and bell pepper in oleo. Add cheese, melting slowly. Add egg and broken stale bread. Add squash. Turn into casserole and bake 45 minutes at 350°.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s