Summer Squash Casserole
  1. Yellow summer squash 4 medium
  2. Onions, chopped 1/2 cup
  3. Black pepper 1/2 tsp.
  4. Salt 1 tsp.
  5. Butter or margarine, melted 1/4 cup
  6. cheddar cheese, shredded 1/2 cup
  7. Buttered cracker crumbs 1/2 cup
  8. or soft bread crumbs
  1. Cook sliced squash in a small amount of water for about 10 minutes, or until tender; drain well.
  2. Saute onions in butter until tender. Combine drained squash, salt, pepper, sauteed onions, butter, cheddar cheese in a 1-quart casserole.
  3. Top with buttered crumbs. Bake at 350 F for 20 minutes.
From The Chef To You