Company Squash Casserole

• 1 lb. yellow squash, chopped (about 3)
• 1 medium onion, chopped
• 5 Tbsp. oleo, divided
• 2 Tbsp. flour
• 1 c. milk
• 5 slices American cheese, chopped
• 1 (3 oz.) can sliced mushrooms, drained
• 1/2 c. cracker crumbs
• 1/2 c. chopped pecans (optional)

1. Place squash and onion in boiling salted water to cover. Cover and cook 5 minutes; drain well and set aside.
2. Melt 3 tablespoons oleo in a heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly.
3. Gradually add milk; cook over medium heat, stirring constantly, until thickened.
4. Add cheese and stir until melted.
5. Combine squash mixture, cheese sauce and mushrooms; spoon into lightly greased 1 1/2-quart casserole.
6. Melt 2 tablespoons oleo and stir in cracker crumbs and pecans. Sprinkle over squash.
7. Bake at 350u0b0 for 30 minutes.
8. Serves 6.

yellow squash, onion, oleo, flour, milk, american cheese, mushrooms, cracker crumbs, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=711573 (may not work)