Squash Casserol (Italian Squash Bobbie Gail Barlow)

By TMaloy

Ingredients

• 4 cups thinly sliced unpeeled squash
• 1 cups chopped onion
• 1/2 cup butter
• 1/2 cup parsley
• 1/2 t. salt and pepper
• 1/4 t. garlic powder, basil & oregano
• 2 eggs well beaten
• 8 oz. Muenster or Mozzarella cheese
• 8 oz. crescent rool
• 2 t. dijon mustard

Preparation

Step 1

Saute for 10 minutes onion and squash in butter.

Stir in seasoning.

Blend the eggs and cheese in a bowl.

Add the cooked veggies to eggs and cheese.

Separate the bread dough and cover the botton of a 12 x 9 inch greased baking dish. This forms the crust.
Spread mustard over crust.
Pour in the veggie mixture.
Bake at 350 for 20 minutes!