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Squash Casserole

4 c Squash; peeled, seeded and cubed
1 lg Onion; chopped
1 1/2 tb Flour
1/2 c Milk
1/2 Stick Butter; melted
1 tb Sherry; (up to 2)
1/2 ts Worcestershire Sauce
1/2 ts Salt
1 ds Cayenne Pepper
1/2 c Coarse Cracker Crumbs
2 tb Butter

In a large saucepan over medium heat, cook squash and onion in small amount of water until tender. Drain.

Add flour, milk, half-stick of butter, sherry, Worcestershire sauce, salt, and cayenne pepper. Mix well.

Pour into a buttered 1 1/2 quart casserole dish. Top with cracker crumbs sautéed in 2 tablespoons butter. Sprinkle with paprika. Bake in 350-F degree oven until hot, about 30 minutes. Will freeze, covered.

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