Squash Casserole

From the family recipe collection

Ingredients

• 1 quart cooked squash
• 2 generous tablespoons sour cream (written as “2 lg T”)
• 2 eggs
• 1 small onion, chopped
• ½ cup Velveeta
• Bread pieces, for topping (quantity not specified)
• Butter, for topping (quantity not specified)

Directions

1. Mix the squash, sour cream, eggs, onion, and Velveeta.
2. Top with small pieces of bread and butter.
3. Bake at 350°F for 30 minutes.

Recipe notes

The card calls the topping “bread pinches.” The baking dish size and topping amounts are not specified.