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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. Herbert Gillis of Mendenhall, MS. Ingredients:
2 cups yellow squash, cooked |
1 cup cracker crumb, crushed |
1/2 cup bell pepper, finely chopped |
1 tablespoon parsley flakes |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon pepper |
1/4 teaspoon garlic salt |
1 egg, beaten |
1 cup sweet milk |
1/2 cup butter, melted |
1/2 cup cheddar cheese, shredded |
1/4 teaspoon paprika |
1 tablespoon fresh parsley, finely chopped |
Directions:
1. Mix all ingredients EXCEPT cheese and paprika.
2. Toss gently until well mixed.
3. Place in greased 1 1/2-quart casserole dish.
4. Bake in 350 degree oven for 30 minutes.
5. Remove from oven and sprinkle cheese on top and sprinkle paprika on top of the cheese.
6. Return to oven and bake another 10 minutes or until cheese is melted and bubbly .
7. Remove and sprinkle with chopped fresh parsley before serving.
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