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2 lb. yellow squash 1 large onion 3 Tbsp. melted butter 1 (10 3/4 oz.) can cream of chicken 1 (8 oz.) can water chestnuts, drained 3/4 tsp. salt 1/4 tsp. pepper 1 c. soft bread crumbs Saute squash and onion in 2 tablespoons butter in large saucepan 5 minutes. Stir in soup, water chestnuts, salt and pepper. Pour mixture into lightly greased 2-quart shallow baking dish. Combine bread crumbs and 1 tablespoon butter; mix well. Sprinkle over top of casserole. Bake at 350 degrees for 30 minutes. Makes 6 to 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |