Squash and Pepper Bake Recipe
Ingredients
7 medium yellow squash, sliced
1 medium onion, chopped
1 green pepper, chopped
1/2 cup margarine
1 can (1 lb. 1 oz.) cream-style corn
Salt and pepper to taste
1 egg, beaten
Ritz cracker crumbs, buttered
Directions
Cook squash in slightly salted water until soft.
Drain.
Saute onion and green pepper in margarine until transparent.
Combine squash, corn and sauteed vegetables.
Add salt, pepper and egg.
Pour into a buttered 2-quart casserole and sprinkle with cracker crumbs.
Bake at 350° for 1 hour until firm.
Drain.
Saute onion and green pepper in margarine until transparent.
Combine squash, corn and sauteed vegetables.
Add salt, pepper and egg.
Pour into a buttered 2-quart casserole and sprinkle with cracker crumbs.
Bake at 350° for 1 hour until firm.
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