Yummy squash casserole

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

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