Squash Casserole

• 8 medium squash, sliced and cooked
• 1 c. chopped onion
• 1/3 c. chopped celery
• 1 Tbsp. instant chicken bouillon
• 1/3 tsp. garlic salt
• 1 c. cornbread crumbs
• 2 eggs, beaten
• 1/2 stick margarine, melted
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 c. grated, extra sharp Cheddar cheese
• bacon bits (optional)

1. Mix squash, onion, celery, bouillon, garlic salt, cornbread crumbs, eggs, melted margarine, salt and pepper.
2. Put layer in greased 9 x 13-inch pan or casserole and add cheese.
3. Add remaining squash mixture.
4. Top with bacon bits.
5. Bake at 350u0b0 (325u0b0 if glass dish) for about 2 hours.
6. Should be cooked slowly until golden brown, but still moist, if cooked too fast, it will burn.
7. Makes 8 to 10 servings.

onion, celery, instant chicken, garlic salt, cornbread crumbs, eggs, margarine, salt, pepper, cheddar cheese, bacon bits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340611 (may not work)