Squash Casserole Grandmommie Bell
2½ lbs. small yellow squash, sliced
½ c. green pepper, cut up––if desired
½ c. onion, cut up (I use a whole onion!)
1 can mushroom soup
3/4 c. grated Cheddar cheese
bread or cracker crumbs
bacon drippings, Tabasco
Cook squash in small amount of water. Add bacon drippings, salt and small piece of onion. When just tender, drain. Put layer of squash in casserole dish, then layer of onion & green pepper. Alternate until all are used. Pour soup over all. Sprinkle Tabasco, crumbs, cheese over entire dish. Bake 15 min. at 375o.
