Summer Squash Casserole
|Summer squash/2 pint canned squash||2 Pound|
|Onion||1 Medium, chopped|
|Cracker crumbs||1 Cup (16 tbs)|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Eggs||2 , slightly beaten|
Boil squash and onion together until done then drain (not too dry).
Add cracker crumbs, salt, pepper and butter and mix well.
Add milk, eggs and 1/2 of the cheese and pour into casserole.
Put remaining cheese on top.
Bake at 350 degrees for 1/2 hour.