Squash Casserole

Rubye Ludwig

  • 1 1/2 lb squash
  • 1 Bell pepper
  • 1 onion
  • 1/2 cup milk

Chop and cook together until tender. Drain off excess water. Add salt and pepper to taste. Add one egg, beaten, 1 cup grated cheese, milk and 1/2 cup bread crumbs. Put into well buttered casserole dish and sprinkle 1/2 cup bread crumbs over. Dot with butter.

Bake at 350° for 30 minutes.





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