Ingredients:
- 2 pounds sliced yellow summer squash
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 4 ounces butter
- 1 1/2 cups shredded mild Cheddar cheese or Monterey Jack
- 1 cup buttery crackers, crumbled
- 1/2 cup evaporated milk
- 2 eggs, beaten
- black pepper to taste
Preparation:
Summer squash casserole serves 4 to 6.
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