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Full Moon's Squash Casserole

Published: Dec. 23, 2014 at 2:50 PM CST|Updated: Mar. 17, 2015 at 1:50 PM CDT
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Full Moon's Squash Casserole

2 c. yellow squash, chopped

1 c. grated cheese

2 eggs beaten

1/2 c. milk

1/4 c. melted butter

1 can of cream of mushroom soup

1 med. onion, chopped

1/4 c. diced bell peppers

1/2 tsp of mayonnaise

14 Ritz crackers

Salt and pepper to taste

In a pot, boil all vegetables, salt, pepper, and enough water to cover vegetables (10-12 min). Drain vegetables thoroughly. In another bowl beat 3 eggs with 1/2 tsp. of mayonnaise. Add in mushroom soup, cheese, and vegetables to the bowl and gently combine the remaining ingredients. Pour mixture into greased pan, top with crushed crackers and "dot" with butter. Bake uncovered at 325 degrees for 20-30 minutes.