Cheese squash casserole

Yield: 6 Servings

Measure Ingredient
6 \N Yellow squash
1 \N Onion, chopped
3 tablespoons Parsley flakes
\N \N Salt and pepper, to taste
1 cup Butter cracker crumbs
1 cup Cheese
¼ cup Milk or cream
1 small Can Parmesan cheese
\N \N Date: 04-22-96

Cut up squash and onions. Cook in small amount of water until done; drain and mash. Add remaining ingredients, saving some of the cheese for top. Bake in greased dish at 350 degrees for 25 minutes.

By: Hazel Gordon Source: Shelbyville (TN) Times-Gazette From: Heather Tucker

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