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Squash Casserole By: Lindsey

My Dad brought home lots of squash from a neighbor in Alabama. So, my husband(who is a great cook) threw some on the skillet and did something "magical" and voila...they were yum-o! Sorry, don't have that recipe...however, he asked me to make squash casserole one night. I had never made squash casserole so I busted out the southern(aka Georgia...Voice of Truth...Irwinton) cookbooks and started a search. Wow! Who knew there were SO many ways to make squash casserole. I picked one that seemed the easiest and least expensive and it was AMAZING! I didn't think the recipe looked that great but I tried it anyways. Boy, was I wrong! It does have a strong onion taste...however, you can add as much onions as you want. Ok, try it!

2 cups squash(cooked) -----I did three cups
1 cup onion(chopped)
3/4 cup butter
2 eggs
1 tsp. salt
1/2 tsp. black pepper
1 cup grated cheese(any kind)
2 cup Ritz Crackers(crushed) ------I did wheat ritz crackers
1 cup evaporated milk

Melt butter. Mix all of the ingredients, except 1/2 cup cheese and 3/4 cup ritz crackers. Which will be used for the topping. Pour in 9x13 dish. Top with leftover cheese and crackers. Bake at 375 for about 40 minutes.
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