Saturday, June 29, 2013

Debbie's Squash Casserole

1 to 2 lbs. sliced and cooked summer squash
1 chopped onion (cooked with squash)
1/2 to 1 stick of butter
1 to 2 eggs
1/3 c to 1/2 c. sour cream
1/3 to 1/2 c. mayo
1/2 to 1 c. grated cheddar cheese
salt and pepper to taste
1 c. cornbread stuffing (or Japanese panko)

Mix all ingredients.  Bake at 350˚ for 35-45 minutes.
Debbie Moody

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