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SQUASH CASSEROLE
2 lb squash
1 chopped onion
2 cup Ritz crackers, crushed
1 stick oleo, melted
Cook squash and onion until tender; drain well. Mix crackers and oleo.
White Sauce
1 cup milk
2 tbsp. oleo
1 tsp. salt
Cook until thick. Grate 2 hard boiled eggs into sauce. Then mix sauce with squash. In casserole dish, place a layer of crumbs, then squash, then layer or crumbs. Bake at 350 degrees for 30 minutes.
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