Squash and Pepper Bake
|Yellow squash||7 Medium, sliced|
|Onion||1 Medium, chopped|
|Green pepper||1 , chopped|
|Margarine||1⁄2 Cup (8 tbs)|
|Canned cream style corn||17 Ounce (1 Can)|
|Egg||1 , beaten|
|Ritz cracker crumbs||1 Cup (16 tbs), buttered|
Cook squash in slightly salted water until soft.
Saute onion and green pepper in margarine until transparent.
Combine squash, corn and sauteed vegetables.
Add salt, pepper and egg.
Pour into a buttered 2-quart casserole and sprinkle with cracker crumbs.
Bake at 350° for 1 hour until firm.