Saute onion and bell pepper in butter.
(You can use 2 tsp butter and enough water to saute for a lower fat version) add squash and cook until heated through.
Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
Pour into a greased casserole.
Top with cheese and the remaining cracker crumbs.
Bake at 375 F.
Ingredients:
3 -4 cups yellow squash, cooked and drained
1 tablespoon sugar
2 eggs, beaten
1 teaspoon salt
1 cup evaporated milk
1/2 cup margarine
1/2 teaspoon celery seeds
1/2 teaspoon pepper
2 cups Ritz crackers ( rolled in zip lok bag for crumbs)
1 cup grated cheddar cheese
1/4 cup bell peppers, chopped
3/4 cup onions, chopped
Steps/Methods:
Saute onion and bell pepper in butter.
(You can use 2 tsp butter and enough water to saute for a lower fat version) add squash and cook until heated through.
Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
Pour into a greased casserole.
Top with cheese and the remaining cracker crumbs.
Bake at 375 F.
