by rhondahoffman
rhondahoffman's Notes:
Expand3 cups squash, sliced, cooked and drained Ask a question about this ingredient
1 Medium onion, chopped, cooked with the squash Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1 cup cheddar cheese, shredded Ask a question about this ingredient
1 cup saltine crackers, crushed Ask a question about this ingredient
2 eggs, slightly beaten Ask a question about this ingredient
6 tablespoons butter Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Cook the squash and onion together in a small amount of water until squash is tender. Drain and set aside.
Ask a question about this stepAdd the cheese and butter to the hot squash. Allow to melt while you prepare the other ingredients.
Ask a question about this stepBeat the eggs slightly and add to the milk to combine. Add to squash mixture.
Ask a question about this stepAdd the crushed saltines and salt and pepper to taste. Pour into a greased 9 X 13 baking dish. Bake 45 minutes or until edges brown and center is set.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
