Total Calories: 341
Wash, stem and cut the squash into fairly even slices. Boil or steam squash and chopped onion until barely tender. Drain thoroughly, then mash. Add butter or margarine and blend in well. Add well-beaten eggs with the seasonings. Butter baking dish and fill with squash mixture. Top with saltine crackers mixed with 3 tablespoons melted butter or margarine. Bake in 350° oven for 45 minutes or until set.
Note: This casserole may be put together ahead of time and baked just before serving.
This Crook-Neck Squash Pudding recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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