Charlene's Recipe

Squash Souffle

Category: Main street

1 lb squash sliced
8 oz sharp cheddar cheese, grated
3/4 stick margarine
2/3 cup sweet milk
2 eggs beaten
salt and pepper to taste
10-15 saltine crackers

Cook squash in water until tender. Drain. Add margarine, salt and pepper and mash in mixer. Add cheese. Combine milk and eggs and add to squash. Crumble 10-12 saltines into mixture and pour into casserole. Dot with margarine and crumble 3 saltines on top. Bake at 350 F for 1 hour or until firm.
NOTE: Freezes well.