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Zucchini Squash Casserole

3 c. unpeeled zucchini, diced
1 1/2 c. soda cracker crumbs
3 eggs, beaten
1/2 c. butter or margarine, melted
1/2 tsp. salt
1 (4 oz.) pimiento, cut up
1 c. milk
2 c. milk cheese, shredded


Cook the zucchini 5 to 8 minutes until barely tender; drain. Mix the rest of the ingredients with cooked zucchini. Pour into 2 quart greased casserole; bake, uncovered in slow oven, 300 degrees, about 40 minutes until golden brown.


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