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Categories:Viewed: 27 - Published at: 4 years ago
Ingredients
- 1 to 2 small summer squash
- 2 eggs
- 1/2 c. Ritz cracker crumbs
- 1/2 c. Velveeta cheese, cut in small pieces
- milk
- salt and pepper
- 1 Tbsp. butter
- 1/2 tsp. mustard
Method
- Cook, drain and mash squash.
- Place in 1 1/2-quart casserole. Add 2 eggs (beaten), cracker crumbs, Velveeta cheese, mustard, salt and pepper and enough milk to make thin.
- Dab top with butter.
- Bake in 350° oven for about 45 minutes (uncovered) or until light brown on top.
- Serve hot.