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Squash Casserole

Yield 8 servings

Ingredients

  • 2 1/2 pounds yellow squash, sliced*
  • 1/2 cup butter or margarine
  • 2 large eggs
  • 1/4 cup mayonnaise
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 (4-ounce) jar diced pimiento, drained
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 10 round buttery crackers, crushed (about 1/2 cup)
  • 1/2 cup (2 ounces) shredded sharp Cheddar cheese

How to Make It

  1. Cook squash, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain well, pressing between paper towels.

  2. Combine squash and butter in a bowl; mash until butter melts. Stir in eggs and next 7 ingredients; spoon into a lightly greased shallow 2-quart baking dish. Sprinkle with crushed crackers.

  3. Bake at 325° for 30 minutes. Sprinkle with cheese; bake 5 more minutes or until cheese melts.

  4. *2 1/2 pounds zucchini, sliced, may be substituted.