Yellow Squash Casserole - Picadilly Cafeteria

We first had this at Picadilly Cafeteria some 20 years or more ago and fell in love with it. Had to do some smooth talking to get the recipe and adapted it for home use

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3 -4  cups  yellow squash, cooked and drained
• 1  tablespoon sugar
• 2  eggs, beaten
• 1  teaspoon salt
• 1  cup evaporated milk
• 1⁄2 cup margarine
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon pepper
• 2  cups  Ritz crackers (rolled in zip lok bag for crumbs)
• 1  cup  grated cheddar cheese
• 1⁄4 cup bell pepper, chopped
• 3⁄4 cup onion, chopped

Directions

1. Sauté onion and bell pepper in butter.
2. (You can use 2 tsp butter and enough water to sauté for a lower fat version) add squash and cook until heated through.
3. Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
4. Pour into a greased casserole.
5. Top with cheese and the remaining cracker crumbs.
6. Bake at 375°F.