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Categories:Viewed: 35 - Published at: 4 years ago
Ingredients
- 2 qt. canned or 4 to 6 cooked fresh yellow squash, mashed
- 1/2 c. chopped onions
- 1 can cream of mushroom soup
- 4 slices American cheese or Velveeta cheese
- salt and pepper to taste
- 2 c. cornbread crumbs
- 1 (8 oz.) carton sour cream
- 1/2 stick melted butter
Method
- Cook squash and onions until tender.
- Drain and mash.
- Add soup, sour cream, salt and pepper.
- Bake in Pyrex dish, topped with buttered cornbread crumbs at 350° for about 30 minutes or until brown.
