1 1/4 cups Saltine or Ritz cracker crumbs, divided
salt and pepper to taste
Instructions
Slice squash. Cook with onion in a pan approximately half full of water until very soft. Drain.
Mash
squash and onion with a fork or potato masher. Add 1/2 cup butter
and beaten eggs. Mix well. Add half of cheese,
milk and 1 cup of cracker crumbs. Season to taste
with salt and pepper.
Place in 2 quart lightly greased casserole.
Combine remaining 1/2 cup of cheese and 1/4 cup of
cracker crumbs; top casserole with mixture.
Drizzle 1/4 cup melted butter over topping
Bake at 250 for about an hour, or until brown and
bubbly.
Originally Submitted
6/5/2010
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