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Categories:
yellow squash carrots onion green pepper cream of mushroom soup condensed milk margarine Velveeta almonds saltines margarine Cheddar
Viewed: 87 - Published at: 6 years agoIngredients
- 3 medium yellow squash
- 3 large carrots
- 1 medium onion
- 1 medium green pepper
- cream of mushroom soup
- 1 c. condensed milk
- 1/2 stick margarine
- 1 c. Velveeta
- 1/2 c. sliced almonds
- 2 c. crushed saltines
- 1/2 c. margarine
- 1 c. shredded Cheddar
Method
- Cook in water until tender sliced squash, sliced carrots, diced onion and diced green pepper.
- Drain.
- Pour into buttered casserole dish.
- Melt Velveeta and margarine.
- Add to soup and milk.
- Stir together.
- Pour over squash mixture.
- Add almonds. Melt 1/2 cup margarine.
- Pour over crushed saltines.
- Add and mix shredded Cheddar.
- Spread saltine mixture over casserole.
- Bake at 375° for about 40 minutes or until center bubbles.
