Squash Casserole

Squash Casserole

2 cans squash w/Vidalia onions

1 can cream of onion soup (check to make sure it's gluten/Wheat free- not all "cream of" soups are)

2 eggs

1 tsp pepper

1/2 tsp salt

1 cup shredded cheese, divided

Optional : 1 cup of crushed rice crackers as topping

Preheat oven to 375 degrees

Drain liquid from canned squash. In a large bowl, mix squash, condensed soup, eggs, salt and pepper until well blended. Stir in 1/2 of the shredded cheese. Pour into baking dish. Top with remaining cheese. May also top with crushed rice crackers about ½ way through the baking process.

Bake for about 20 mins, or until cheese is golden brown.