"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


This recipe for Summer Squash Casserole, by , is from And They Broke Bread Together, 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!

Heidi Brown


5 cups summer squash, cut up
1/2 onion, chopped
1 sleeve Townhouse crackers, crushed
2 eggs
3/4 cup milk
1/2 cup butter, melted

Boil squash and onions until about 1/2 way cooked.

Combine squash, onions & 1/2 cracker crumbs.

Whisk milk, butter and eggs. Add to squash.

Put in 2 qt. baking dish.

Top with remaining cracker crumbs.

Bake 25 minutes at 400 degrees




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