Yellow Squash and Corn Casserole Wednesday June 20, 2007


1 1/2 lbs yellow squash, sliced
1 medium onion, chopped
1/4 cup green pepper, chopped
1 TBSP sugar
1 roll Ritz (or other butter crackers), crushed
2 cups (about 3 ears) fresh corn
salt and pepper to taste
1 cup grated cheese


Place squash, onion, green pepper and sugar in a saucepan and cover with water. Bring to a boil and cook until tender. Drain. Stir in crackers, corn and salt and pepper. Turn into a 2 ½ quart casserole which has been sprayed with cooking oil spray. Sprinkle cheese on top. Bake in a 350 deg oven about 45 minutes or until bubbly and the top is brown. Serve warm.


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