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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 1/2 pounds yellow squash, sliced |
1/2 cup butter or margarine |
2 large eggs |
1/4 cup mayonnaise |
1 (8-ounce) can sliced water chestnuts, drained |
1 (4-ounce) jar diced pimiento, drained |
1/2 cup chopped onion |
1/4 cup chopped green bell pepper |
2 teaspoons sugar |
1 1/2 teaspoons salt |
10 round buttery crackers, crushed (about 1/2 cup) |
1/2 cup (2 ounces) shredded sharp cheddar cheese |
Directions:
1. Cook squash, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain well, pressing between paper towels.
2. Combine squash and butter in a bowl; mash until butter melts. Stir in eggs and next 7 ingredients; spoon into a lightly greased shallow 2-quart baking dish. Sprinkle with crushed crackers.
3. Bake at 325° for 30 minutes. Sprinkle with cheese; bake 5 more minutes or until cheese melts.
4. *2 1/2 pounds zucchini, sliced, may be substituted.
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