I had left over spaghetti squash and wondered if I could make a mock up of the great hash brown casserole they serve at Cracker Barrel. With the help from a great gal in another forum I've come up with this recipe.

LC SQUASH BREAKFAST CASSEROLE

INGREDIENTS
3 cups spaghetti squash (forked into strands and allowed to cool)
1/2 of an onion chopped fine
1/2 cup Dottie's cream of mushroom soup for recipes (see below)
1 cup shredded cheddar cheese
8 oz. Sour cream
1/8 lb. lightly melted butter
A pinch of garlic powder
Salt & pepper to taste

METHOD
- Combine soup, sour cream, garlic powder, salt & pepper.
- Add onion
- Add spaghetti squash and grated cheese.
- Mix well.
- Pour into greased baking dish.
- Bake at 350 for 30 to 45 minutes or until brown


Dottie’s Cream of Mushroom Soup for Recipes

8 small mushrooms - chopped
1 stalk celery - chopped
2 tablespoons onion - chopped
2 tablespoons butter
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper

In a medium skillet, sauté the mushrooms, celery and onion in the butter until soft.
Add the broth and cook on medium-high heat until reduced by half.
Stir in the cream; bring to boil and cook until reduced slightly, stirring frequently. Season to taste.
Makes about 1 cup

This makes a very rich, tasty sauce that would be nice over all kinds of things, like chicken, meatballs, fish, vegetables etc. After adding the cream, make sure you simmer it long enough so that the cream is no longer white and takes on the light brownish color of the mushrooms. If you can afford the carbs, a few more mushrooms would be even better.