Squash Casserole

By merlin

Katie Harris--TOFS

Ingredients

• Use enough squash to fill up a 8x8 aluminum baking pan.
• Zucchini squash, sliced 1/4-inch thick
• Yello squash, sliced 1/4-inch thick
• 1/2 onion, thinly sliced
• 1 can of cream of mushroom soup or cream of chicken soup
• 3/4 cup sour cream
• 1 egg
• plain bread crumbs
• cheddar cheese, shredded
• Salt and pepper
• Top with red pepper flakes or dill

Preparation

Step 1

This is a recipe to freeze the over abundance of squash from the garden.

Slice all squash 1/4-inch thick, slice onions. Put in 8x8 pan. Whisk egg in a bowl, add either cream of mushroom soup or cream of chicken soup and sour cream. mix well. Pour over squash. Sprinkle bread crumbs over the top, then sprinkle cheese over the bread crumbs. Add salt and pepper. Sprinkle red pepper flakes or dill over top of casserole (optional).