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RECIPE AND PHOTO SUBMITTED BY Joanna Stringer Goff
BAKED YELLOW SQUASH CASSEROLE
Hubby grilled yellow squash for us over the weekend to have with our ribs. Here is what I did with the rest of the squash…
•4 cups sliced yellow squash
•1 cup sliced onion
•2 cups cheese crackers, crushed
•2 cups shredded cheddar cheese 

•2 eggs, beaten
•3/4 cup milk
•1/4 cup butter, melted
•1 teaspoon salt
•1/2 teaspoon pepper
•enough water to cover
Instructions:
Preheat your oven to 400 degrees. Place squash and onion in a large skillet & pour in enough water to cover. Turn the heat on medium-high, cover, & cook until tender – about 5 minutes. Drain well, and place in a large bowl. Set aside.
In a small bowl, whisk together the eggs, milk, butter, salt, & pepper. In another bowl, mix together the crumbled cheese crackers & the cheese. Stir half of the crumb mixture into the squash along with the egg mixture. Combine well. Pour into a 2 to 3 quart casserole dish, and top with the remaining cracker/cheese mixture. Bake for 30 minutes.

 

 

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