Printer Friendly 2 cups vegetable stock
2 ½ pounds squash, sliced into ¾" slices
¼" onions, sliced
1 teaspoons pepper
Place onions in bottom of 13 x 9 casserole dish, then top with squash, then stock.
Cover with aluminum foil and bake in oven on 350 degrees for 30 minutes.
Stir once during cooking. Once cooked put squash mixture in a large mixing bowl.
1 ounce oleo
2 ounces onions, minced
Place oleo in a pot and add onions and cook until onions are brown. Add to squash mixture.
6 ounces crushed crackers
1 egg
1 ¼ cups cheese sauce
2 cups vegetable stock
Add crackers, egg, and cheese sauce to squash mixture. Mix well.
Add stock in small amounts slowly until casserole is the right consistency.
Return to 13x9 casserole
¾ pound cornbread, crumbled
3 ounces cheddar cheese, grated
Mix cornbread and cheese and top squash in casserole dish
Place in a 350 degree oven until hot.
