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Squash Casserole

1 lb Fresh Summer Squash
1 c Onions/shallots--chopped
1/4 c Mushrooms
1/2 c Quick oats
1 Egg--beaten
Salt & Pepper to taste
1 ts Salt
1/2 c Chopped celery
1/4 c Pimento
3/4 c Milk
2 Hard cooked eggs, chopped
Ritz crackers, crumbled

Cover squash with water, cook until tender. Drain and set aside. Saute celery, shallots, mushrooms and pimento. Add to squash. Add remaining ingredients, except cracker crumbs and place mixture in buttered casserole. Bake at 400 F. for 15 min. Remove from oven, cover with Ridz cracker crumbs and bake additional 15 min.

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