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    Summer Squash Casserole


    Source of Recipe


    Aunt Saunny

    4 medium yellow summer squash
    1/2 cup chopped onion
    1/4 cup melted butter or margarine
    2 hard cooked eggs, chopped
    1/2 cup shredded Cheddar cheese
    1/2 cup buttered cracker crumbs or soft bread crumbs

    Cook sliced squash in a small amount of boiling salted water for about 10 minutes, or until tender; drain.

    Directions for squash casserole:
    Sauté onion in margarine until tender. Combine drained squash, sautéed onion, butter, chopped egg, and cheddar cheese in a 1-quart casserole. Top with buttered crumbs. Bake at 350° for 20 minutes.
    serves 4 to 6.
 

 

 

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