Squash Casserole

With corn, carrots, and cheese.

From a box sold in Warren, Michigan.

Squash Casserole

6 or 10 yellow squash
2 teaspoonfuls salt
1 large onion
1/4 tsp. pepper
1 cup whipping cream or 1 can mushroom soup
1/4 cup slivered almonds
1/4 cup bread crumbs
1 cup whole kernel corn
1 cup grated carrots
1 cup grated cheese

Boil squash until tender; drain well and mash. Salute onion in oleo till tender. Mix all together. Pour in casserole.

Top with bread crumbs. Bake in 350 deg. oven until brown and bubbly.



One Comment

  1. Love your site. I am a sucker for old cookbooks. One of my most treasured possessions is my Great Grandmothers cookbook from the late 1800’s. Brilliant idea to save these treasures.
    Best of luck to you.
    Jeanne
    FlosKitchen.blog

Leave a Reply to Jeanne Rogers Cancel reply

Your email address will not be published.
Required fields are marked:*

*