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Friday, August 17, 2012

Stuffed Yellow Squash

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Preheat oven to 400. Place squash and onion in a large skillet. Pour in a small amount of water. Cover and cook over medium heat until squash is tender.  Drain well, and place in a large bowl.  In a medium bowl, mix together cheese and cracker crumbs.  Stir half of the cracker mixture into the squash and onions.  In a small bowl, mix together eggs and milk, then add to squash mixture.  Stir in 1/4 cup melted butter, and season with salt and pepper.  Spread into a 9x13 baking dish.  Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

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