Vegetables & Sides |
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Squash Casserole - 1997
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
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.
- 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.