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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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