"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

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Michele's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michele Richard


2 pounds yellow squash
2 eggs
1/2 - 3/4 onion, chopped
6 tablespoons margarine or butter
1/2 cup milk
3 tablespoons brown sugar
1 teaspoon salt
1-1/2 cups shredded Cheddar cheese
Round butter crackers, crushed (I use Ritz)
Butter or Margarine

Cook squash in a small amount of water until tender. Drain well and mash.

In a separate bowl, beat eggs. Saute onion in margarine then remove from heat and let cool. Add squash, eggs, milk, brown sugar, and salt to onions and mix well.

In a buttered two quart casserole, put one layer of crushed crackers, one layer of squash mixture, and one layer of cheese. Repeat the three layers and top with cracker crumbs and dots of butter

Bake uncovered at 350 for 45 minutes. This can be frozen prior to baking, so you can put it all together for later use.




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