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| Fresh - Baked Squash Casserole |
| Serves 6-8 (1/2 cup Servings) |
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| 1 |
12 oz. Bag
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Glory Foods® Yellow Squash
|
| 1 |
Cup |
Onion, white, 1/4 inch slices
|
1
|
ea. |
Eggs, beaten
|
| 1 |
Cup
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Milk |
| 1 |
tsp. |
Salt |
| 1/2 |
tsp. |
Black Pepper
|
| 1 |
Cup |
Round crackers, crushed |
1 1/2
|
Cup |
Cheddar cheese, shredded
|
2
|
Tbl. |
Butter, melted |
|
As Needed |
Pan release spray |
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Directions: |
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| 1. |
Preheat oven to 400° F
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| 2. |
Blanch the yellow squash and white onion in boiling water until tender (4-6 minutes).
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| 3. |
Drain and place vegetables in a large mixing bowl. |
| 4. |
In a separate bowl, mix together the egg, milk, salt and pepper. Add to the vegetable mix.
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| 5. |
In another bowl mix the cracker crumbs, cheese and melted butter.
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| 6. |
Stir half of the cracker mix into the vegetable mix.
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| 7. |
Pour into a 8X8X2 casserole dish prepared with pan release spray.
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| 8. |
Evenly sprinkle the remaining cracker mix on top and bake for 25 minutes (lightly brown).
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