Title: Yummy Squash Casserole
Categories: Casserole
Yield: 4 Servings
| 4 | | Summer squash, thin sliced |
| 1/4 | c | Chopped onion |
| 2 | tb | Butter |
| 1 | | Egg, slightly beaten |
| 1 | c | Shredded Colby cheese |
| 1/2 | c | Milk |
| 6 | tb | Margarine |
| 24 | | Saltine crackers, rolled |
| | | Into crumbs |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
Saute squash and onion in butter until soft. Mix egg, cheese and milk, 6
tablespoons of margarine, salt, pepper and 1/3 cracker crumbs and pour in a
greased casserole dish. Add sauteed mixture gently and cover with
remaining cracker crumbs. Bake at 350 degrees, uncovered, for 30 minutes.
It is done when a knife or toothpick is inserted and comes out clean. Randy
Rigg