Fresh Squash Casserole

Fresh Squash Casserole

I am a retired school cafeteria worker. This dish was a favorite with teachers for 29 years.

Recipe

• 3 cups zucchini or yellow squash, sliced
• 1/4 cup onion, chopped
• 4 tablespoons margarine
• 2 eggs, beaten
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sharp cheese, grated
• 1 cup Ritz crackers, crushed

Preheat oven to 350 degrees. Saute squash and onions with the margarine until tender. Drain. Add remaining ingredients, except cheese and crackers. Spoon into a 9-by-13-inch casserole dish and top with cheese and crackers. Bake for 20 minutes.

Tips from our test kitchen: For a lower fat version of this recipe, hold the cheese and top casserole with cracker crumbs only.

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