Zippy squash casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Squash -- yellow |
| 2 | tablespoons | Butter (or marg.) -- |
| Softened | ||
| 1 | cup | Cheese, Cheddar -- shredded |
| 1 | medium | Onion -- chopped |
| ½ | cup | Celery -- chopped |
| 3 | slices | Bacon; cooked -- drained |
| And | ||
| _crumbled | ||
| 2 | ounces | Pimineto -- diced |
| 1 | tablespoon | Green chiles -- chopped |
| ½ | teaspoon | Ssalt |
| ¼ | teaspoon | Garlic salt |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Breadcrumbs -- soft |
| 1 | tablespoon | Butter (or marg.) -- melted |
Directions
Wash squash thoroughly; trim off ends. Place in boiling salted water to = cover. Cook 15 to 20 minutes or until tender; drain and mash.
Combine next 10 ingredients; add squash, stirring well. Spoon squash=20 mixture into a buttered 1-½ quart casserole. Combine breadcrumbs and = 1=20 tablspoon melted butter; sprinkle over squash mixture. Bake at 350=20 degrees for 20 minutes.
SOURCE: Southern Living Magazine, May, 1980. Typed for you by Nancy=20 Coleman.
Yield: 4 servings
Recipe By : Southern Living Magazine, May, 1980 From: Dianar@... Date: Mon, 20 Jun 1994 18:41:15 -0400 (
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