Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Summer squash, thin sliced |
| ¼ cup | Chopped onion |
| 2 tablespoons | Butter |
| 1 \N | Egg, slightly beaten |
| 1 cup | Shredded Colby cheese |
| ½ cup | Milk |
| 6 tablespoons | Margarine |
| 24 \N | Saltine crackers, rolled |
| \N \N | Into crumbs |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
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