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Receta Summer Squash Casserole
by Global Cookbook

Summer Squash Casserole
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Ingredientes

  • 4 c. Sliced crookneck squash
  • 1 c. Thinly sliced onion
  • 1 c. Cream of mushroom soup
  • 2 x Large eggs, beaten
  • 8 ounce Grated cheese
  • 1/2 c. Minced pecans
  • 1 tsp Salt
  • 3/4 c. Buttered bread crumbs

Direcciones

  1. Cook squash and onion in water till tender. Drain. Combine soup, salt, beaten Large eggs and cheese. Place half squash mix in buttered 1-1/2 qt baking dish. Cover with half the mushroom mix and half the pecans.
  2. Repeat layers. Top with bread crumbs. Bake at 350 for 30 min or possibly till crumbs are golden.