20crackersRitz Crackers(small sleeve of crackers crushed)
1mediumonion, chopped
1cancream of chicken soup
1mediumegg
Instructions
Wash squash and slice into small rings about 1/4 inch thick.
Chop a medium onion.
Place squash and onion in a large boiler and cover with water. Salt if desired.
Boil squash and onions about 10 minutes or until tender.
Pour squash and onions into a colander to drain water and then pour drained squash and onions into a large mixing bowl.
Add grated cheese, butter, egg, condensed soup and milk. Stir until combined.
Pour into a greased casserole dish.
Top with crushed Ritz Crackers.
Bake at 350°F until hot and bubbly and the crackers are slightly brown.
Remove from oven and serve.
Notes
Nutritional values are an estimate and will vary according to ingredients used and serving size.Cool and refrigerate leftovers.Can be frozen. Cool and place in freezer safe dish or plastic freezer bags. Thaw and reheat in microwave for about a minute until hot or in the oven until hot and bubbly.Be sure to drain squash thoroughly before combining so casserole won't be too watery. The ingredients combine for a rich cream sauce, but draining the water will keep it from being thin.