Squash Cassarole

Ingredience

5-6 cans Margaret Holmes squash with Vidalia onion (or pot of cooked, fresh squash, drained and mashed)

1 cup sour cream or mayo ( I use a little less)

2 large eggs, beaten

1 can cream of mushroom soup (I use cream of chicken)

1 cup Pepperidge Farm bread crumbs

1 cup shredded cheddar cheese.

2 tbsp SUGAR (Grandmamas’s secret)

Salt and pepper

Pats of REAL BUTTER on top

Pokyny

Mix all ingredients and pour into a buttered or greased Pyrex dish.

Top w/pats of butter and bread crumbs.

Bake at 350 degrees for 30-45 mins.

Do not cover in oven

Poznámky

Grandmama’s recipe called for 2 cans of cream soup if using 6 cans. You can use one chicken and one shroom. I don’t think I’ve ever used 2 full cans. Start with one and see how it looks. Don’t want it too runny.