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Squash Casserole
2
2
1
6
1
3
1
1
pounds squash
eggs
/2 to 3/4 medium onion, chopped
tablespoons margarine
/2 cup milk
tablespoons brown sugar
teaspoon salt
1/2 cups shredded Cheddar cheese
Round butter crackers, crushed
Butter or margarine
Cook squash in small amount of water until tender. Drain well and mash. In a separate bowl, beat
eggs. Sauté onion in margarine. Add squash, eggs, milk, brown sugar and salt to onions. Mix well.
In a buttered 2−quart casserole put 1 layer of 10 crushed crackers, 1 layer of quash mixture and 1
layer of cheese. Repeat the 3 layers. Top with cracker crumbs and dots of butter. Bake, uncovered, at
3
50 degrees F for 45 minutes. Can be frozen.
Squash Casserole
342
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