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Italian Squash Casserole Recipe

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This recipe for Italian Squash Casserole, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Miller
Added: Saturday, January 14, 2006


2-3 zucchini ( I also mix a yellow squash for color)
2-3 tomatoes or 1 small can of diced tomatoes
1 green pepper, diced
1 onion, diced
1 c. water
1 tbsp. sugar
salt, pepper and thyme to taste
2 small slightly beaten eggs
1 c. cracker crumbs
1 c. grated sharp cheese.

Saute onion and green pepper in butter. (do not brown onion). Add all ingredients except cracker crumbs and cheese. Simmer until vegetables are tender. Pour into greased dish. Stir in beaten eggs and half of the cracker crumbs and cheese. Sprinkle leftover crumbs and cheese on top. Bake at 350F until knife comes out clear. Great hot, warm and cold.

Note: This is a good picnic dish.




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