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Ingredients
- 8 medium size squash
- 1 onion, chopped
- 1/2 stick oleo
- 1 can cream of mushroom soup
- 1 egg
- salt and pepper to taste
Method
- Wash and trim squash.
- Cook until tender.
- Drain in colander. Melt oleo in pot that squash was cooked in.
- Saute onions in oleo until tender.
- Add squash, egg, soup, salt and pepper.
- Pour in a casserole dish and top with bread crumbs.
- Cook in a 350° oven for 30 to 40 minutes.