Summer Squash Casserole Recipe
Ingredients
| Summer squash | 2 Pound, canned | |
| Onion | 1 Medium, chopped | |
| 1 cup cracker crumbs | ||
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
| Milk | 1/2 Cup (16 tbs) | |
| 2 eggs, slightly beaten | ||
| Salt | 1/2 Teaspoon | |
| Butter | 3 Teaspoon | |
| Pepper | 1 Dash | |
Directions
Boil squash and onion together until done then drain (not too dry).
Add cracker crumbs, salt, pepper and butter and mix well.
Add milk, eggs and 1/2 of the cheese and pour into casserole.
Put remaining cheese on top.
Bake at 350 degrees for 1/2 hour.
Add cracker crumbs, salt, pepper and butter and mix well.
Add milk, eggs and 1/2 of the cheese and pour into casserole.
Put remaining cheese on top.
Bake at 350 degrees for 1/2 hour.
Chef
