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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 pounds yellow squash, sliced |
1 medium onion, chopped |
1 cup finely chopped celery |
1/4 cup finely chopped green pepper |
1/4 cup butter or margarine |
1 cup (4 ounces) shredded sharp cheddar cheese |
2/3 cup coarsely crumbled crackers |
4 eggs, beaten |
2 1/2 cups milk |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place squash and water to cover in a medium saucepan. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain well. Mash squash; drain once again. Set aside.
2. Sauté onion, celery, and green pepper in butter in a large skillet until vegetables are tender; remove from heat. Stir in squash, cheese, cracker crumbs, eggs, milk, salt, and pepper.
3. Pour mixture into a 12- x 8- x 2-inch baking dish. Bake, uncovered, at 375° for 30 minutes. Serve immediately.
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