8 to 10 squash
10 to 15 saltine crackers, crumbled
1 small onion, diced
8 oz. mild Cheddar cheese, grated
2 Tbsp. sour cream
salt and pepper to taste
Slice squash and cook with onion until done. Drain and mash.
(I use an eggbeater just to make squash smaller.) Add cracker
crumbs to absorb any excess liquid. Add egg, half of cheese, sour
cream, salt and pepper. Mix all together.
Pour mixture into 13 x 7 ungreased pan or any casserole dish.
Top with remaining cheese and bake at 350 degrees for about 30 minutes.
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