Squash Casserole

I used one of these little 'Green Pumpkins' and a Carnival squash in this recipe from Velma R Guffey.

Saute 2 c squash and a medium onion. Drain well. Add remaining ingredients (1 cup dry cracker meal, egg, 1/2 c milk, 1 cup shredded cheddar, and 1-2 T butter) to squash & onion mixture. Bake in covered casserole 20-30 minutes at 350.

I did not add any cooking oil, so had nothing to drain. I used bread crumbs in place of cracker meal. I probably doubled the quantity of squash and cheddar. And I forgot to add the butter, but I added it when I took the finished dish out of the oven.

Perfect!