Yellow Squash Casserole
Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941
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- 3 cups squash
- 2 eggs
- 1 cup evaporated milk
- 1 cup grated cheese
- 2 cups cracker crumbs
- ¾ stick of butter or margarine
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chopped onion
- Cook squash until tender before measuring.
- Drain off the water, and add butter, salt, pepper, and milk. Mix them all together, then add beaten eggs, onions, cheese, and cracker crumbs.
- Pour into a greased casserole dish and bake for 375F for about 40 minutes. Serves 6-8.
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