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Vegetables & Sides

Squash Casserole - 1997
​​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Karen Denise Brooks

INGREDIENTS
  • 4 yellow squash
  • 1 small  onion -- chopped
  • 1 cup  celery -- chopped
  • 3 tablespoons  butter
  • 1 small jar  Cheez whiz
  • 1 can  cream of mushroom soup
  • 2 cups  rice -- cooked
  • 1 can  French fried onions

​​PREPARATION
Cut squash into 1/4 inch slices.  Cook in salted water, drain and set aside.  In a large saucepan, sauté onion and celery in butter.  Add Cheez Whiz, soup and rice and mix well.  

In a greased casserole dish layer 1/3 of cheese mixture, then 1/3 of squash.  Repeat twice more and top with French fried onions.  Bake at 400 degrees for 20 minutes until bubbly.

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