SQUASH CASSEROLE
MAKES 16 SERVINGS
2 POUNDS FRESH SQUASH, CHOPPED
1 LARGE ONION, CHOPPED
2 CUPS SHREDDED AMERICAN CHEESE
2 EGGS, LIGHTLY BEATEN
1 SLEEVE SALTINE CRACKERS
1/4 STICK BUTTER
Preheat the oven to 350 . In a saucepan cook the squash and onion in water over medium heat until fork tender. Drain the squash and onion. Mix in the cheese and eggs. Pour the mixture
into a buttered 13 x 9-inch baking dish. Crush the crackers and sprinkle over the casserole.
Melt the butter and pour it over the crackers. Bake for 1 hour or until golden brown.
MAKES 16 SERVINGS
2 POUNDS FRESH SQUASH, CHOPPED
1 LARGE ONION, CHOPPED
2 CUPS SHREDDED AMERICAN CHEESE
2 EGGS, LIGHTLY BEATEN
1 SLEEVE SALTINE CRACKERS
1/4 STICK BUTTER
Preheat the oven to 350 . In a saucepan cook the squash and onion in water over medium heat until fork tender. Drain the squash and onion. Mix in the cheese and eggs. Pour the mixture
into a buttered 13 x 9-inch baking dish. Crush the crackers and sprinkle over the casserole.
Melt the butter and pour it over the crackers. Bake for 1 hour or until golden brown.
