You may also like
Categories:Viewed: 50 - Published at: 8 years ago
Ingredients
- zucchini squash
- 1 onion
- Tillamook cheese, 1/2-inch diced
- 1/3 to 1/2 cube margarine
- 1/2 tube crackers, crumbled
- 2 eggs, break in and stir
- milk
- grated Parmesan cheese
Method
- Boil squash and onion together until tender.
- Drain out all juices. In same kettle return drained zucchini and stir in cheese, margarine, crumbled crackers and eggs.
- Add milk until it looks like heavy paste.
- Pour into greased casserole or pan.
- Sprinkle with Parmesan cheese on top.
- Bake at 350° for 1/2 hour.
- Good served hot or cold or warmed over.
- Will freeze.
