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Yummy Squash Casserole

4 Summer squash, thin sliced
1/4 c Chopped onion
2 tb Butter
1 Egg, slightly beaten
1 c Shredded Colby cheese
1/2 c Milk
6 tb Margarine
24 Saltine crackers, rolled into crumbs
1/2 ts Salt
1/4 ts Pepper


Saute squash and onion in butter until soft. Mix egg, cheese and milk, 6 tablespoons of margarine, salt, pepper and 1/3 cracker crumbs and pour in a greased casserole dish. Add sauteed mixture gently and cover with remaining cracker crumbs. Bake at 350 degrees, uncovered, for 30 minutes. It is done when a knife or toothpick is inserted and comes out clean.




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