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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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