Squash Casserole

Squash Casserole
Author: Linda Selig
  • 2 lb yellow squash
  • 1/2 c chopped onion
  • 3/4 c cracker crumbs
  • 2 T butter
  • 1 1/2 c grated cheese
  • pepper
  • 3 eggs
  • 1/2 c evaporated milk or light cream
  1. Slice squash and cook with onions in water. Drain
  2. Add cracker crumbs, butter, most of cheese, pepper
  3. Beat eggs slightly, add cream and mix into squash
  4. Pour into buttered casserole and sprinkle with rest of the cheese
  5. Bake at 424 til hot


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