SQUASH CASSEROLE

Ingredients

2 cups cooked yellow squash (about 1 pound) 1 1/2 cups grated sharp Cheddar cheese, divided
1 cup round buttery-flavored cracker crumbs
1 can cream of chicken soup
1 cup scalded milk
1/2 stick butter, melted
1 medium onion, chopped
2 eggs, well beaten
1 (8-ounce) can water chestnuts, drained and chopped

Preparation

In a large bowl, combine squash, 1 cup of the cheese and remaining ingredients; blend well. Place in a greased 8-inch casserole dish. Cover and bake at 350 degrees for 30 minutes. Remove cover and sprinkle remaining 1/2 cup cheese on top. Bake 5 minutes longer. Makes 8 servings. –Syble Ray Shoults