Boston Yellow Squash Casserole

This is a lovely squash dish that was given to me by my friend Lisa in Boston. You may easily substitute zucchini for yellow squash. It can be put together ahead of time, and baked before serving. It is one of my dad's favorite squash dishes that I have made.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  lbs  yellow squash, sliced
• 1  white onion, sliced thinly
• 1 1⁄2 cups  cream of mushroom soup
• 1 1⁄2 cups cheddar cheese, grated
• 3⁄4 cup  breadcrumbs
• 3  tablespoons butter, melted
• 1⁄2 teaspoon garlic powder
• 2  tablespoons parsley, chopped
• 1  teaspoon  Italian spices

Directions

1. Blanch squash and onion in boiling water for about 5 minutes. Drain well.
2. In bowl combine cream of mushroom soup, breadcrumbs, butter, garlic powder, parsley, and italian seasonings. Mix well.
3. Add squash, onions, cheddar cheese and stir well.
4. Pour into greased casserole dish.
5. Bake, in preheated 350F oven, for 30-35 minutes.
6. Serve.