2 (14 ½ oz) cans of Margaret Holmes Tender Yellow Cut Squash
1 can of Margaret Holmes Tender Yellow Cut Squash with Vidalia Onions
1 small can of chopped mushrooms
1 small can of cream of mushroom soup
1 tablespoon of mayonnaise
½ bread crumbs
1 cup shredded cheddar cheese (divided)
Salt & pepper to taste
Non-stick cooking spray
Preheat oven to 375 degrees. Open and drain the squash and mushrooms. Combine soup, mayo, bread crumbs & ½ cup of cheese together. Spray a casserole dish with non-stick cooking spray. Gently fold squash and mushrooms into the soup mixture. Taste and add salt and pepper to taste. Put in casserole dish. Bake uncovered for 20 – 25 minutes or until bubbly. Remove from the oven and sprinkle remaining ½ cup of cheese on top, return to oven just until cheese is melted. Makes a great dish for church socials.
This Recipe uses the following products:
- Cut Yellow Squash- 14.5 oz.