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  1. #31
    Senior Member
    Join Date
    Mar 2010
    Pittsburgh, PA
    Back to this casserole - mine is similar, but it eliminates the egg and doesn't call for bread crumbs, it calls for herb-seasoned stuffing croutons - half in the casserole, and the other half drizzled with melted butter and strewn on top before baking. It gets all crispy and it really flavors the dish well. It's delicious.

  2. #32
    SEW is offline
    Senior Member
    Join Date
    Nov 2010
    New England
    this sounds delicious! I believe it will become my new favorite thing to bring to cook outs! I expect I will receive many requests for this recipe....

  3. #33
    Google Goddess craftybear's Avatar
    Join Date
    May 2009
    Central Indiana (USA)
    Blog Entries
    thanks for the recipe

    Quote Originally Posted by #1piecemaker
    Here is a good recipe for all those fresh squash that is coming off this time of year.

    Squash Casserole

    2 medium yellow squash
    1 onion chopped
    1/2 cup fine bread crumbs or cracker crumbs
    1/3 cup shredded cheese
    1 egg beaten
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    4 tablespoons oleo, devided

    Cook squash and onions and place in small amount of salt water until tender. Drain. Add bread crumbs, reserveing 1 tablespoon for top. Add cheese, egg, salt, pepper and 2 tbsp. oleo. Spoon into greased casserold dish Top with remaining bread crumbs. and dot with remaining butter. Bake at 375 degrees for 10 minutes or until golden brown. Makes 4 servings.

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