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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!
 | 2 cups cooked squash (or peeled cooked zucchini) |
| 1 medium onion, (sliced pole-to-pole) you can chop or slice, whatever you like |
| 1 egg, beaten |
| 1 can cream of chicken soup |
| 1 cup cubed or shredded cheese (Velveeta, cheddar, or mixed) |
| dash of pepper, optional |
| 1 stick oleo |
| 1 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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