Spanish Squash

• 2 qt. yellow squash
• 1 onion
• 1/2 tsp. salt
• 1 can cream of celery soup
• 1/2 can liquid from cooked squash
• 1 green pepper
• 2 Tbsp. oleo
• 1 small jar pimientos
• 1 c. rolled unsalted crackers
• 1 egg
• 1/2 c. shredded cheese

1. Cook squash with 1/2 onion and salt until tender, don't overcook.
2. Drain,
3. reserving
4. liquid.
5. Add soup and 1/2 can of liquid
6. from cooked squash.
7. Simmer remaining onion and pepper in oleo
8. until
9. limp,
10. but
11. not
12. brown.
13. Add
14. onion
15. mixture, pimientos,
16. crackers, egg and cheese to squash mixture.
17. Place in greased Pyrex casserole dish and bake at 350u0b0 for 1/2 hour. Toast some
18. cracker
19. crumbs
20. in
21. oleo
22. and
23. put on top before baking, if desired.

yellow squash, onion, salt, cream of celery soup, green pepper, oleo, pimientos, rolled unsalted crackers, egg, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042736 (may not work)