Crook-Neck Squash Pudding

Serves: 8
Total Calories: 341


3 pounds summer squash small
1/2 cup onion chopped
1/2 cup butter or margarine, melted
3 eggs well beaten
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
1 1/2 cups crackers coarsely crushed
3 tablespoons butter or margarine, melted


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.

Nutritional Facts:

Serves: 8
Total Calories: 341
Calories from Fat: 168

This Crook-Neck Squash Pudding recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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