Squash Casserole

A New Tribes missionary, Alice Heister, gave me this recipe.
I guarantee that you will like this even if you don’t like squash.
Just give it a try and let us know!

bullet2 cups cooked squash (or peeled cooked zucchini)
bullet1 medium onion, (sliced pole-to-pole) you can chop or slice, whatever you like
bullet1 egg, beaten
bullet1 can cream of chicken soup
bullet1 cup cubed or shredded cheese (Velveeta, cheddar, or mixed)
bulletdash of pepper, optional
bullet1 stick oleo
bullet1 tube crackers, this is the secret to the recipe—Town House™ brand crackers!

Cook squash and onion in salted water until done; drain.
Mix squash, beaten egg, soup, and cheese.
Place in 2-quart casserole dish.
Melt butter or oleo and mix crushed crackers in it, until coated.
Put on top of casserole.
Bake at 350 F for 30 minutes or until crackers are golden brown.

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