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Layered Butter Bean & Squash Supper Casserole

Layered Butter Bean & Squash Supper Casserole

Cheesy, crunchy casserole.

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4-6 servings

Ingredients

  • 1 (14.5 oz.) can Margaret Holmes Seasoned Butter Beans; drained
  • 1/4 cup plus 2 tbs. butter; divided
  • 1/3 cup chopped onion
  • 2 (14.5 oz.) cans Margaret Holmes Squash with Vidalia Onions; drained
  • 1/4 cup (from a 10.25 oz. can) cream of celery soup
  • 1 sleeve Ritz crackers; finely crushed
  • 1/3 cup shredded Parmesan cheese

Directions

  1. Heat oven to 350°F.
  2. Place Margaret Holmes Seasoned Butter Beans in the bottom a 1-1/2 quart casserole dish; set aside.
  3. Melt 2 tbs. butter in a medium skillet and add onion. Sauté over low heat for 10 minutes until onion is fragrant and starting to caramelize.
  4. Remove from heat and stir in the Margaret Holmes Squash with Vidalia Onions and the soup; spoon on top of the butter beans.
  5. Melt remaining butter in a bowl and stir in the crackers and Parmesan cheese. Scatter over the top of casserole and bake for 40 minutes.

This recipe uses the following products:

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