Squash Casserole

6-8 medium yellow squash
1/4 lb crushed Ritz crackers
2 teaspoons powdered onions
1 can (2.8 ounces) French-fried onion
3 eggs, beaten
Salt and pepper, to taste
3 tablespoons real bacon bits
1/4 cup red bell pepper, chopped
1 can (10-3/4 ounces) cream of chicken soup
1/8 lb butter, melted
1/2 cup grated cheddar cheese
1/2 cup chicken broth

Preheat/bake Oven: 350F.

Cook squash until tender. Drain well and mash. Add the remaining ingredients, reserving 1/2 can of onions for top of casserole. Mix well and cook in a 8 x 8 inch pan for 20-35 minutes. Remove from oven and top with remaining 1/2 can onions. Return to oven. Bake about 10 minutes until onions are browned.

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Casseroles - Quiches


Cajun Country -- New Iberia, Louisiana