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3 c. diced yellow squash 1 medium onion, chopped 2 eggs, beaten 1 c. cheese, grated 1 tsp. salt 1/2 tsp. pepper 1 can cream of chicken soup 1 c. sour cream 1 c. Ritz crackers, crushed 1/2 to 1 stick butter, melted (mix with cracker crumbs) Boil until tender squash and onion; drain well and mash vegetables. Mix with eggs, cheese, salt, pepper, soup and sour cream. Spoon into buttered casserole dish; top with buttered cracker crumbs. Bake at 350 degrees for 45 minutes, or until brown and bubbly. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |