Summer Squash Casserole

• 2 cups cooked yellow squash or 2 cups sliced yellow squash
• 14 cup margarine
• 1 cup seasoned croutons
• 1 small onions, sliced or 1 small chopped onion
• 1 beaten egg
• 10 ounces cream of mushroom soup
• salt and pepper

1. Preheat oven to 350 degrees and lightly butter a 2 quart casserole.
2. Cook squash for 15 minutes and then drain well.
3. Put aside.
4. Saute onions in 1 tablespoons of margarine.
5. Add remaining margarine to melt after onions are cooked.
6. Add croutons to squash and toss lightly.
7. Add cooked onions to squash mixture and mix lightly.
8. In a small bowl, beat egg and add this to mushroom soup.
9. Add egg and soup into the squash mixture and mix thoroughly.
10. As you are blending this, add salt and pepper seasoning.
11. Pour the mixture into the buttered 2 quart casserole.
12. Bake uncovered at 350 degrees for 30-40 minutes.

margarine, croutons, onions, egg, cream of mushroom soup, salt

Taken from www.food.com/recipe/summer-squash-casserole-266258 (may not work)