Georgia Squash Casserole
Submitted by Frances G. Sawyer
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- 8 medium summer squash
- 2 Vidalia onions
- 1 stick margerine or butter
- 1 cup half and half
- 1 sleeve Ritz crackers (crushed into crumbs)
- 2 cups grated cheddar cheese
- 4 eggs, beaten
- salt and pepper to taste
- 1/2 cup green chilies, diced (optional) Add last
Slice squash in 1/2 inch slices. Dice vidalia onions. Place in large pot with 1 cup of water. Add salt and pepper to taste. Bring to the boil, reduce heat and simmer until tender, about 10 minutes (covered). Check often to make sure it doesn't cook dry. More water may be added if necessary. When tender, drain off extra water and add butter or margerine. Add beaten eggs, half and half, and 1/2 half of the crushed Ritz crackers. Mix and add grated cheese. Pour into greased casserole dish and top with remaining crushed crackers. Sprinkle with paprika and bake at 350 for about an hour or until hot and bubbling. Serve with sliced tomatoes, fried chicken, fresh green beans, etc.
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