Photo by Freepik


8-10 medium yellow summer squash, trimmed and diced
1 medium onion, chopped
2 tablespoons butter
1 (10.5-ounce) can cream of mushroom soup
1/2 cup buttermilk
1 cup croutons or plain breadcrumbs
1/2 teaspoon dried basil (optional)
Fresh ground pepper to taste


Heat oven to 350.
In a large pan, sauté squash and onion in butter until tender. Stir in remaining ingredients. Spread mixture into casserole dish, and bake for about 30 minutes.

Note: I got this recipe from my Mom.
Category: Summery SIdes
Reader Recipe