| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Chopped yellow squash or zucchini or a mixture of the two |
| 1 |
|
Onion; chopped |
| 3 |
tb |
Butter or margarine |
| 2 |
|
Beaten eggs |
| 1/2 |
c |
Shredded cheddar cheese (up to 1) |
| 1 |
ts |
Salt |
| 1 |
c |
Milk |
| 1 |
c |
Cracker crumbs (saltines; crushed) |
| 1 |
ds |
Pepper |
INSTRUCTIONS
(from Sharon Frye)
Preheat oven to 375 degrees. Combine squash,onion and butter in a skillet.
Saute until squash is tender, then coarsely mash with fork.
Add remaining ingredients. Pour in a greased casserole dish. (Top with
additional cheddar, if desired) Bake about 30 minutes, covered or until a
knife inserted near the center comes out clean. Let stand 5 minutes before
serving.
Notes: Leftovers reheat well. Casserole can be prepared to the baking point
then refrigerated or frozen. If frozen, let defrost before baking.
I could make a meal out of this, best squash recipe I have tried. Posted to
TNT - Prodigy's Recipe Exchange Newsletter by Melba Galyean
<mgalyean@mail.win.org> on Jul 22, 1997
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