Summer Squash Casserole

• 2 lb. yellow squash
• 1/2 c. margarine
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 2 well beaten eggs
• 1/2 c. milk
• 1 c. shredded sharp cheese
• 1/2 tsp. salt
• 1 tsp. black pepper
• about 1 1/2 lb. yellow squash
• crackers (saltines, about 7 or 8 crushed)
• 1 or 2 eggs
• milk (maybe as much as 1/2 c.)
• New York extra sharp Cheddar cheese (as much as you like)
• pepper

1. Cook sliced squash in salted water until done.
2. Drain and mash.
3. Mix crackers, egg, milk and part of the cheese into the squash.
4. Pepper to taste.
5. Pour into casserole.
6. Slice more of the cheese and place on top.
7. Bake at 350u0b0 about 25 minutes.
8. Serves 4 to 6.

yellow squash, margarine, onion, green pepper, eggs, milk, sharp cheese, salt, black pepper, yellow squash, crackers, eggs, milk, new, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480485 (may not work)