Frye family's favorite squash casserole

Yield: 1 Servings

Measure Ingredient
1 pounds Chopped yellow squash or zucchini or a mixture of the two
1 \N Onion; chopped
3 tablespoons Butter or margarine
2 \N Beaten eggs
½ cup Shredded cheddar cheese (up to 1)
1 teaspoon Salt
1 cup Milk
1 cup Cracker crumbs (saltines; crushed)
1 dash Pepper

(from Sharon Frye)

Preheat oven to 375 degrees. Combine squash,onion and butter in a skillet.

Saute until squash is tender, then coarsely mash with fork.

Add remaining ingredients. Pour in a greased casserole dish. (Top with additional cheddar, if desired) Bake about 30 minutes, covered or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Notes: Leftovers reheat well. Casserole can be prepared to the baking point then refrigerated or frozen. If frozen, let defrost before baking.

I could make a meal out of this, best squash recipe I have tried. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melba Galyean <mgalyean@...> on Jul 22, 1997

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