Summer Squash Casserole
Source of Recipe
Aunt Saunny
4 medium yellow summer squash
1/2 cup chopped onion
1/4 cup melted butter or margarine
2 hard cooked eggs, chopped
1/2 cup shredded Cheddar cheese
1/2 cup buttered cracker crumbs or soft bread crumbs
Cook sliced squash in a small amount of boiling salted water for about 10 minutes, or until tender; drain.
Directions for squash casserole:
Saut� onion in margarine until tender. Combine drained squash, saut�ed onion, butter, chopped egg, and cheddar cheese in a 1-quart casserole. Top with buttered crumbs. Bake at 350� for 20 minutes.
serves 4 to 6.
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