Squash Casserole

 I needed a recipe -- fast. I know. There are hundreds and probably thousands of Squash Casserole recipes. I have quite a few of them. But I have a secret to share: I had never cooked a Squash Casserole. Ever.

Crazy, right? In my defense, I never needed to bake one. My Mother did that. Friends baked it. Relatives too. I always liked it. I just never baked one myself.

Then came the day I had squash that were about to ruin. I didn't have the time, or the Crisco Oil, to fry them up. So I needed a Squash Casserole recipe. I found one in a senior citizen center cookbook. The bonus is that I know the woman who submitted it. She's a really good cook!

It calls for 2 lbs. of squash. I didn't bother to weigh them out. I used the ones I had and it seemed to work out just fine. We loved it! I hope you do too.

Squash Casserole

2 lbs. yellow squash

2 eggs

8 saltine crackers

1 teaspoon salt

pepper to taste

1/2 stick butter

1 (5-oz.) can evaporated milk

1 cup grated cheddar cheese

1 onion, chopped

Wash the squash and cut the ends off. Chop it up and boil in water until tender. Drain. Return to pan and mash the squash into a batter consistency. Add salt and pepper.

Add butter and cheese to the squash. Stir in the other ingredients. Place in a casserole dish.

Bake at 350 degrees for 35-40 minutes.

Enjoy!