Squash Casserole
Katie Farm’s Squash Casserole


squash (white or crookneck)

tap water

red or purple onion

grated cheese (we like sharp cheddar) is good

creme of mushroom soup

canola oil spray to cover the bottom of the baking dish

Wash squash. Remove any stems and discard or save for your compost bin. Cut off the top and bottom and discard. Cut the rest of the squash into bite-size pieces. Put in a cooking pan with enough tap water to cover all the squash. Cover and boil until the squash is tender but not too squishy. Stir occasionally to keep the squash from sticking to the pan as it cooks. While this is boiling, peel the onion and cut off the ends. Dice the onion and place into a mixing bowl that is large enough to hold the ingredients. Grate the cheese and set aside. When the squash is softened as desired, drain it, and pour it into the bowl with the onions. Add the soup and stir everything together. Add half of the cheese and stir. Spray the baking dish to retard sticking while cooking. Pour the contents from the mixing bowl into the baking dish. Sprinkle the rest of the cheese over the top. Bake at 350 until the cheese is melted. Serve warm. Enjoy!!!


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