Its almost Easter, this has always been a favorite. This is especially good when the summer harvest of squash starts coming in! This recipe came from a close friend.
1-1 1/2 pounds cooked squash, drained
salt and pepper to taste
sugar to taste
1/2 stick of butter
3/4 -1 cup shredded cheddar cheese
2 eggs beaten
1 cup of sour cream
Ritz cracker crumbs ( for topping)
Cook squash, drain water. Add salt, pepper and sugar to taste. Melt butter over squash. Blend sour cream into eggs, all all ingredients to squash. Bake in greased pan or dish for 30 minutes at 350. Add cracker crumbs last 15 minutes of baking time.
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