Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 lbs. squash
• 2 eggs
• 1/2 to 3/4 medium onions, chopped
• 6 Tbsp margarine
• 1/2 cup milk
• 3 Tbsp brown sugar
• 1 1/2 cup Cheddar cheese, shredded
• Round butter crackers, crushed
• 1 tsp salt

Cook squash until tender. Drain and mash. Beat eggs. Sauté onions in margarine. Add squash, eggs, milk brown sugar, and salt to onion. Mix well. Pour into buttered casserole in layers. Use 1 layer crushed crackers, 1 layer of squash, and layer of cheese. Repeat to 3 layers. Top with cracker crumbs and dot with butter.

Bake uncovered in 350 degree oven for 45 minutes.

Makes 8 to 10 servings.

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