Squash Or Eggplant Casserole


  • Pepper to taste
  • Salt to taste
  • 1 cup(s) Ritz cracker crumbs
  • 1 egg
  • ½ cup(s) grated cheddar cheese
  • 1 onion, chopped (medium)
  • 1 can(s) mushroom soup
  • + 1 more ingredients
    • 1 ½ pound(s) yellow squash (or 2 large eggplants)

Peel and cook squash or eggplant until tender; drain well and beat with spoon. Add soup, onion, egg, cheese and half the cracker crumbs. Add salt and pepper to taste. Mix thoroughly. Pour into buttered casserole. Put remaining cracker crumbs on top and bake at 400° for 35 to 40 minutes.

View full recipe at RecipeTips.com


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