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Stock Yard Restaurant: Squash Casserole


Squash Casserole

Stock Yard Restaurant Recipe

Serves 6

6 small yellow squash, cleaned, sliced; enough to make 1 quart
1 teaspoon salt
3 tablespoons margarine
1 egg, beaten
1 cup grated cheddar cheese
1/4 cup chopped onion
1/2 cup milk
1 cup Ritz-style crackers, crumbled

Preheat oven to 425 degrees. Thoroughly butter an oven-proof casserole. In a medium saucepan cook the squash in a small amount of salted water till tender. Drain the squash and mash well. Add the margarine, cheese, beaten egg, onion, milk and 3/4 cup cracker crumbs.

Place mixture in the prepared casserole and sprinkle the remaining crumbs across the top. Bake for 20-25 minutes.

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