| | Squash Casserole 5
6 cups of cubed yellow squash or zucchini
one 10 3/4 can of condensed cream of chicken soup
1/2 cup of water
1/4 cup of chopped toasted almonds
2 tablespoons of chopped pimento
1/4 cup of dried bread crumbs
2 tablespoons of butter or margarine, melted
In a 3 quart saucepan over medium heat, in 1 inch boiling, salted water, heat squash to boiling. Reduce heat to low. Cover, simmer 3 minutes or until squash is tender. Drain.
In a 10x 6 inch baking dish, combine squash, soup 1/2 cup of water, almonds and pimento. In cup, combine bread crumbs and butter. Sprinkle crumb mixture over squash.
Bake at 350ºF. 30 minutes or until heated through. 6 servings |
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