Adapted from Best of the Best from Alabama Cookbook
Posted at http://deepsouthdish.com/
2 pounds of crookneck squash
4 slices of bread
1/2 stick of real butter
1/4 of a large onion
1 can of Campbell's Cream of Chicken condensed soup
2 eggs, beaten
Couple pinches of kosher salt
About 6 turns of the pepper grinder
Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking pan with non-stick spray. Set aside.
Bring a medium pot of water to a boil. Slice the squash, add to the pot and bring the squash to a boil. Boil for about 5 minutes or until tender.
Meanwhile, toast the bread. Tear into pieces and pulse in the food processor until you have about 2 cups of crumbs; set aside.
Drain the squash in a colander and mash. Put butter into a large bowl and add the hot squash to the top. Chop the onion, add to the squash. Combine the soup and beaten egg; add to the squash mixture. Add salt and pepper and mix well. Add the bread crumbs and mix. Turn out into prepared baking dish and bake at 350 degrees, for about 40 to 45 minutes, or until bubbly and lightly browned.
