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1 Hr 45 Mins
Makes: 1 8x8 pan
My mom started making this for Thanksgiving years ago, and now no one can live without it! It's one of the most looked-forward-to things at the Thanksgiving table. It's so easy, I can even do it myself!
Cream of Mushroom Soup
Shredded cheddar cheese
Cut squash into thin circles. Steam in a pot with a little water just until tender. Drain. Dice onion and saute until soft. In an 8x8 pan, layer squash, onion, and cheese. Repeat layers. Cover top layer with soup. Cover with foil and bake until soup has seeped down into the layers. Add another layer of cheese to the top and bake until melted.
*I like to put a layer of soup in between the layers, as well as on top. My mom says it's too much, but it comes out o.k. for me. The recipe is almost fool-proof. Just give it your best shot. The end product is to die for!
other recipes in side dishes
The Tavern, as it was called by folks in my town, was a picturesque resturant with wonderful food. The eggplant casserole was a favorite.
Use up those leftover grains with my pantry raid recipe for Naked Burrito Quinoa - no fill in trip to the grocery store required!
Inexpensive, quick, and yummy dish.