Squash Casserole

• 3 medium yellow squash
• 3 large carrots
• 1 medium onion
• 1 medium green pepper
• cream of mushroom soup
• 1 c. condensed milk
• 1/2 stick margarine
• 1 c. Velveeta
• 1/2 c. sliced almonds
• 2 c. crushed saltines
• 1/2 c. margarine
• 1 c. shredded Cheddar

1. Cook in water until tender sliced squash, sliced carrots, diced onion and diced green pepper.
2. Drain.
3. Pour into buttered casserole dish.
4. Melt Velveeta and margarine.
5. Add to soup and milk.
6. Stir together.
7. Pour over squash mixture.
8. Add almonds. Melt 1/2 cup margarine.
9. Pour over crushed saltines.
10. Add and mix shredded Cheddar.
11. Spread saltine mixture over casserole.
12. Bake at 375u0b0 for about 40 minutes or until center bubbles.

yellow squash, carrots, onion, green pepper, cream of mushroom soup, condensed milk, margarine, velveeta, almonds, saltines, margarine, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617969 (may not work)