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Squash Casserole

From the COGBF Cookbook:

Submitted by Monica George (South Carolina District) Posted April 2, 2015

Ingredients

  • 2 cups of drained, cooked squash
  • 1 teaspoon salt
  • 1 stick butter
  • Dash of salt
  • 1/2 cup milk
  • 2 cups cheese, diced
  • 1 medium onion
  • 1 1/2 cup cracker crumbs (save part for topping)
  • 2 eggs

Directions

Combine all ingredients and pour into a buttered casserole dish. Top with reserved crumbs and bake 30 to 40 minutes at 325. Serve with joy.