Squash Casserole Recipe
Ingredients
4 lb. yellow or crookneck squash
2 lb. grated sharp Cheddar cheese
4 eggs, whipped
2 1/2 c. cracker crumbs
1 c. chopped onion
1 c. chopped celery
3 Tbsp. (heaping) sugar
3 Tbsp. (heaping) black pepper
Directions
Clean and cut squash in small pieces.
Put in pot with 1 cup water (lightly salted).
Cover and steam cook until tender enough to mash with hand potato masher.
Drain and mash in large mixing bowl.
Pour in the eggs, 2 cups cheese, cracker crumbs (save 1/2 cup to top dish), celery, onion, sugar and black pepper.
Mix well.
Pour into 10 x 12 inch casserole dish.
Shake to level.
Sprinkle with cracker crumbs and top with layer of Cheddar cheese.
Cook in 320° oven until cheese melts and begins to brown.
Put in pot with 1 cup water (lightly salted).
Cover and steam cook until tender enough to mash with hand potato masher.
Drain and mash in large mixing bowl.
Pour in the eggs, 2 cups cheese, cracker crumbs (save 1/2 cup to top dish), celery, onion, sugar and black pepper.
Mix well.
Pour into 10 x 12 inch casserole dish.
Shake to level.
Sprinkle with cracker crumbs and top with layer of Cheddar cheese.
Cook in 320° oven until cheese melts and begins to brown.
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