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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe is from The Mississippi Cookbook. Recipe submitted by Mrs. Eal Johnson of McComb, MS. Ingredients:
2 cups squash, cooked |
1 cup onion, chopped |
1/4 cup butter |
2 eggs, slightly beaten |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup cheddar cheese, shredded |
1 cup evaporated milk |
2 cups cracker crumbs |
Directions:
1. Put squash and onion in 2-quart saucepan with enough water to cover.
2. Boil until tender, drain, and mash.
3. Add other ingredients and mix well.
4. Pour into a well-buttered 2-quart casserole dish and bake for 40 minutes at 375 degrees.
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