Yummy squash casserole
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Summer squash, thin sliced | |
¼ | cup | Chopped onion |
2 | tablespoons | Butter |
1 | Egg, slightly beaten | |
1 | cup | Shredded Colby cheese |
½ | cup | Milk |
6 | tablespoons | Margarine |
24 | Saltine crackers, rolled | |
Into crumbs | ||
½ | teaspoon | Salt |
¼ | teaspoon | Pepper |
Directions
Saute squash and onion in butter until soft. Mix egg, cheese and milk, 6 tablespoons of margarine, salt, pepper and ⅓ 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