2 pounds squash
2 eggs
1/2 medium onion, chopped
6 tablespoons margarine or butter
1/2 cup milk
3 tablespoons brown sugar
1 teaspoon sale
1 1/2 cups shredded cheddar cheese
Ritz crackers 10 per layer
Butter or margarine
Cook squash in small amount of water until tender. Drain well and mash.
In a separate bowl beat eggs. Saute onion in margarine. Add squash,
eggs, milk, brown sugar, and salt to onions. Mix well. In a buttered 2-
quart casserole put 1 layer of 10 crushed crackers, 1 layer of squash mixture,
and 1 layer of cheese. Repeat the 3 layers; top with cracker crumbs
and dots of butter. Bake, uncovered, at 350° for 45 minutes. Can be frozen.
Yield: 8 to 10 servings.
Bon Appetite !
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