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3 c. squash (fresh or frozen), cooked and drained*
1 can cream of chicken soup
2 c. grated cheese
1 1/2 c. crushed saltine crackers
2 eggs
1 medium onion, chopped
1 Tbsp. milk
1 Tbsp. margarine, melted

*It takes about 6 rounded cupfuls raw squash to make 3 cups cooked.

Combine all ingredients. Pour into greased casserole. Bake 30 to 40
minutes at 350 degrees.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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