Shelly's Recipe

* Cheesy Squash Casserole *

Category: Squash

2 lbs. yellow squash, sliced
1 cup water
2 small onions, minced
1 clove garlic, minced
2 tablespoons margarine, melted
1-1/2 cups (6 oz) shredded cheddar cheese
1-1/2 cups round buttery cracker crumbs, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten

Combine squash and water in large saucepan; bring to a boil.
Cover, reduce heat and simmer 10 minutes, or until squash is
almost tender. Drain well and loosely mash. Drain again and set aside.

Saute onion and garlic in butter in a large skillet over medium heat until
tender. Combine squash, onion mixture, cheese, 3/4 cup cracker crumbs,
salt, pepper and eggs; stir well.

Spoon mixture into a lightly greased 2-quart casserole; sprinkle
with remaining 3/4 cup cracker crumbs. Bake uncovered at 350
degrees for 40-45 minutes, or until thoroughly heated.

Yield: 6 servings

NOTE: Usually have 2 cups shredded cheese and mix the remaining 1/2 cups with the bread crumbs.