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Thursday, November 27, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Squash Casserole
Entrees
Contributed by: Mildred Marshall
Ingredients:
  • 2 lbs yellow squash, sliced
  • 1â�„2 cup chopped onion
  • 3â�„4 cup water
  • 3â�„4 cup shredded cheddar cheese
  • 1â�„2 cup chopped pecans
  • 1â�„2 cup mayonnaise or salad dressing
  • 1â�„4 cup finely chopped green pepper
  • 1 egg, slightly beaten
  • 2 tsp. sugar
  • 1â�„4 tsp. salt
  • 1â�„4 tsp. pepper
  • 1â�„2 cup buttery cracker crumbs
  • 1 TBS butter, melted
Combine squash, onion and water in saucepan, bring to a boil; reduce heat and simmer 5 to 10 minutes or until squash is tender. Drain and mash. Combine squash, cheese, pecans, mayonnaise, green pepper, egg, sugar, salt and pepper. Stir well. Spoon into a lightly greased 2 qt. casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole. Bake at 350 degrees for 35-45 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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