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Squash Casserole 2


  • 2 pounds squash
  • 2 eggs
  • 1/2 to 3/4 medium onion, chopped
  • 6 tablespoons butter
  • 1/2 cup milk
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 1/2 cups shredded Cheddar cheese
  • Round butter crackers, crushed
  • Butter or margarine


  1. Cook squash in small amount of water until tender. Drain well and mash.
  2. In a separate bowl, beat eggs.
  3. Sauté onion in butter. Add squash, eggs, milk, brown sugar and salt to onions. Mix well.
  4. In a buttered 2-quart casserole put 1 layer of 10 crushed crackers, 1 layer of squash mixture and 1 layer of cheese. Repeat the 3 layers. Top with cracker crumbs and dots of butter.
  5. Bake, uncovered, at 350 degrees F for 45 minutes.

Can be frozen.

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