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Squash Casserole 2
1 1/2 pound of yellow squash, small
1/2 pound of sharp cheese
1 or 2 eggs, beaten
1 cup of Ritz cracker crumbs
a small onion
1 teaspoon of sugar and a little milk
Cook the cut squash and onion until tender, drain. Save one half of the
crumbs and a little of the cheese for topping. Mix all ingredients, salt and
pepper to taste, enough milk to keep fluffy. Place in a greased casserole,
top with cheese and crumbs, dot with butter. Bake at 350ºF. until brown.
Serves 8
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