"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Summer Squash Casserole Recipe

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Summer Squash Casserole image
Charles, Sandra & Juanita Owen

 

This recipe for Summer Squash Casserole, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juanita Bundy Owen
Added: Saturday, May 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 summer squash
2 eggs, beaten
2 Tbsp. diced onion
salt and pepper to taste

1/2 lb. single slice Velveeta cheese
cracker crumbs

Directions:
Directions:

Cook squash in salted water until tender (do not overcook). Remove from heat and drain. Add beaten eggs, onion and pepper to drained squash. Stir well with fork.

Layer in a medium casserole dish: squash, cheese and cracker crumbs until all squash is used. Top with more cracker crumbs. Bake until golden brown in 350 oven about 20 minutes.

 

 

 

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