Summer Squash Casserole


4 – 6 cooked yellow summer squash

1 small diced onion

14 ounce can green chillies

1 can cream of chicken soup

1 cup sour cream

2 eggs, beaten

1 cup shredded mild cheddar or monterey jack cheese

1 cup panko bread crumbs

2 – 3 tablespoons butter, melted


Combine panic bread crumbs and butter in bowl set aside.

Cook yellow summer squash, and diced onion in water.  Drain.

Combine green chilies, chicken soup, sour cream, eggs, and cheese in bowl.

Mix squash mixture with sour cream mixture.  Place in buttered casserole dish.  Top with bread crumbs.

Bake at 350 degrees for 1 hour.

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