Squash and Pepper Bake Recipe
Ingredients
| Yellow squash | 7 Medium, sliced | |
| Onion | 1 Medium, chopped | |
| Green pepper | 1 , chopped | |
| Margarine | 1/2 Cup (16 tbs) | |
| Cream | 1 Can (10oz) | |
| Egg | 1 , beaten | |
| Ritz cracker crumbs, buttered | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
