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Grandma Betty's Squash Casserol

From Russellville Community Market

<p>Used for years by Angella&#8217;s grandmother to help use all of the squash gathered from the family garden, this recipe has been in her family for over 85 years (with some modifactions of course)</p>
Source: Angella's grandmother (Entered by Angella McHalffey)
Serves: 4 to 6 hungry folks, or 10 to 12 dieters

4 cup yellow summer squash
1 cup sour cream
1 cup grated cheese
1 egg
1/2 cup crushed ritz crackers ( other brands also work)
1 med. onion (sliced)
1 can cream of chicken soup
1/2 stick butter (unsalted)

Step by Step Instructions
  1. Cook the squash and oninon in water till tender, drain well.
  2. Combine with sour cream, cream of chicken soup, egg, butter, and 1/2 cup of cheese.
  3. Place mixture in a casserol dish and top with the crackers and remaining cheese.
  4. Bake at 350 degrees for 30 minutes or until bubbly.
  5. Serve and enjoy!!!