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