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Print this Recipe    Squash 23

Yellow Squash Casserole

2 pounds yellow squash
1 small white onion, chopped
Water
Salt
2 cups grated cheddar cheese mild or sharp divided
1/2 cup heavy cream, do not substitue
3 Tbsp unsalted butter, cut into slices
1 large egg, beaten
2 1/2 cups Ritz cracker crumbs divided

Throughly wash and cut the ends from the squash, slice into about
1/2" rounds. Add onions to the pot along with the water to just
about cover and the salt, bring to a boil, cover, lower the heat
and cook over medium heat until just about tender-this takes about
5 minutes. Drain well in a colander then put back into the pot.
Mash lightly so the squash is broken up but still chunky. Add 1
1/2 cups cheese, butter, cream and 2 cups of crumbs. Fold together
until well blended. Add a little more cream if the mixture looks
dry. Lightly grease a baking dish and pour the squash mixture into
the dish. Sprinkle the remaining cheese and cracker crumbs over
the suqash. Bake 350: for 25-30 minutes. Serves about 6-8

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