Yummy squash casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Summer squash, thin sliced | |
| ¼ | cup | Chopped onion |
| 2 | tablespoons | Butter |
| 1 | Egg, slightly beaten | |
| 1 | cup | Shredded Colby cheese |
| ½ | cup | Milk |
| 6 | tablespoons | Margarine |
| 24 | Saltine crackers, rolled | |
| Into crumbs | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
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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