Summer Squash Casserole
From Gem's Vegetarian Cooking
Source: Mommy Logan
- 5 cups squash, sliced
- 1 onion, diced
- 1 can celery soup
- 1 cup sour cream
- 8 oz herb croutons
- 3 eggs
- salt
- 1 tbs margarine
- 1 cup carrots, shredded
Steam squash and onion till barely done. Melt margarine with croutons. Mix eggs, sour cream, soup and salt. Mix 1/3 croutons with everything else. Put 1/3 croutons on bottom of casserole and 1/3 on top.
