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Squash Casserole


4 cups cooked squash, drained (4-5 squash)
1/2 diced onion, cooked with squash
2 eggs, beaten
1/2 stick melted butter
1/2 cup mayonnaise
1 can cream of mushroom soup
2 cups shredded mild cheddar cheese
dash of sugar
salt & pepper (taste)

Clean, thickly slice squash and boil in water with onion until done, drain. Coarsely chop and mix with all other ingredients. Pour into buttered casserole dish.

Top with a stack of crushed Ritz crackers mixed in 1 stick of melted butter.

Bake at 400° for 30 minutes.

Posted: July 30, 2009 



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