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Squash Casserole is one of those dishes that Southerners seem to eat a lot of. Everybody knows the recipe by heart and pretty much everyone loves it. Which is a good thing because there are very few recipes for canned/cooked squash and the garden always seems to put out more than anyone can eat in one summer. Please keep in mind that this is one of those dishes that tastes better than it looks, so please don’t be afraid to give it a try.
2 cups of cooked, mashed summer squash
2 cups of saltine cracker crumbs
1 cup of evaporated milk
1 cup of shredded cheese such as Cheddar or Swiss
1 cup diced onion
2 eggs, lightly beaten
1 t. salt
4 T butter or margarine
Preheat oven to 350 and grease a 1 quart casserole. Combine squash, cracker crumbs, milk, cheese and onion and stir well. Mix in remaining ingredients and pour into casserole. Bake for 30- 40 minutes.