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Cheese & Squash Casserole

5 medium yellow squash
1 small onion
1 cup seasoned bread crumbs
8 oz Cracker Barrel or Kraft extra sharp cheddar
1 egg or egg substitute equivalent
garlic powder
Worcestershire sauce
salt and pepper
Tabasco or other hot sauce
1/3 to 1/2 stick of butter

Coat baking dish lightly with butter. Grate all the cheese, then
save a small amount aside to sprinkle on top of the casserole Cut
the squash into medium thin slices, the onion in very thin slices.
Cook squash/onion the following way: place cut squash and onion
in a pan of cold water. Bring to a boil, then immediately remove
from stove and drain well. Combine squash/onion with most of the
shredded cheese, 1/2 stick of butter, 1 cup of seasoned bread
crumbs. This will form a thick pasty mixture. Add 1 beaten egg (or
substitute). If mixture is too runny, add a little more bread
crumbs. If too dry, add a little milk. Add to mixture a heavy dash
of Worcestershire, 1/2 to 1 tsp of sugar (to taste), a dash of
Tabasco sauce, a good dash of garlic powder, then salt and pepper
to taste. Mix well. Spoon mixture into the buttered baking dish.
Sprinkle top lightly with bread crumbs and the small amount of
grated cheese that was set aside. Cut small amount of butter into
a few thin slices and dot on top of casserole. Bake at 350 degrees
F for 35 minutes. Let cool slightly before serving to set the


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