naturegirl
Rolling down the highway
This is so easy and is very tasty. Pre-cook the squash and onions just until it's a little tender, don't over cook it before you add the other stuff. I measure the squash after it's cooked, not before. Probably about 3 to 3 1/2 cups uncooked, I like squash. ;D
The crackers are about 3/4 to 1 whole sleeve of saltines, depending on how much water is in the cooked squash.
Squash Casserole
2 c yellow squash cooked
1 large onion cooked with squash
1 stick butter or margarine
2 eggs beaten
saltine crackers
¾ c milk
4-6 oz cheddar cheese, grated
Drain squash & onions. Stir in cheese & butter until melted. Stir in eggs & milk. Crumble crackers and add about ½ c at a time, mixing each time until most liquid is absorbed (about the consistency of uncooked dressing). Pour into buttered casserole dish & crumble enough crackers to sprinkle on top. Bake at 375 degrees about 30 minutes, or until brown
The crackers are about 3/4 to 1 whole sleeve of saltines, depending on how much water is in the cooked squash.
Squash Casserole
2 c yellow squash cooked
1 large onion cooked with squash
1 stick butter or margarine
2 eggs beaten
saltine crackers
¾ c milk
4-6 oz cheddar cheese, grated
Drain squash & onions. Stir in cheese & butter until melted. Stir in eggs & milk. Crumble crackers and add about ½ c at a time, mixing each time until most liquid is absorbed (about the consistency of uncooked dressing). Pour into buttered casserole dish & crumble enough crackers to sprinkle on top. Bake at 375 degrees about 30 minutes, or until brown
