Squash Casserole

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1/2 to 2 lbs. of yellow squash
2 eggs
1 can cream of mushroom soup
1/2 cup of mayonnaise
chopped green onions to taste
1/2 to 3/4 of a stack pack of Ritz crackers, crumbled
1/2 stick butter or margarine, melted
1/2 to 3/4 cup shredded cheddar cheese


Cook yellow squash. Drain WELL.

Mix and add to the squash the eggs, cream of mushroom soup, mayonnaise, and green onions.

Pour into a two quart casserole dish.

For the topping, combine crumbled Ritz crackers, cheese, and melted margarine. Sprinkle mixture onto the squash.

Bake at 350 degrees for 35 to 45 minutes or until brown.


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