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You are here: Seasoned Cooking » All Issues » August 1998 Issue » This Article » Page 5

August 1998 Issue

Sunday After Church

by Royce Smith

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Squash Casserole

This is always a very colorful dish to add to any dinner.

4 cups chopped yellow squash
1 cup chopped onion
1/4 cup water
1/4 tsp. salt

Cook for about twenty minutes. Drain water. Cool. Blend.

1 1/2 cup cracker crumbs
3 T. butter or margarine

Add to 3/4 of crumbs:

1 beaten egg
1 cup cubed cheese (mild cheddar)

Add this mixture to squash and onion. Top with the remaining crumbs. Bake at 350 degrees until done (approximately 35 to 45 minutes).

Yields: 6 to 8 servings
Preparation Time: 1 hour and 30 minutes

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