Friday, November 30, 2007

Vegetable -Squash Casserole

This squash casserole is a little different from the other one that I posted first. See which one you might perfer. I love squash any way it is prepared.
2 pounds yellow squash
1 stick margarine
1 can cream of chicken soup
1 onion, finely chopped
1 bell pepper, chopped
2 cups sweet milk
1 pan baked corn bread
Cook and drain squash. Saute onions, bell pepper and celery in margarine. Crumble baked corn bread in milk. Mix all ingredients and pour into greased casserole dish and bake at 350 for 35 minutes. Sprinkle grated cheese on casserole and bake 5-10 minutes longer or omit cheese if preferred.

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