Yellow Squash Souffle - cooking recipe

Ingredients

2 1/2 lb. yellow squash
2 to 3 lb. cream cheese
9 oz. butter or margarine
1 1/4 tsp. salt
15 Ritz crackers, crumbs or wafer crackers
butter

Preparation

Wash squash, brushing skins.
Slice and cook until tender. Drain very well, rinsing water out of squash.
Blend squash, cream cheese, first amount of butter and salt.
Place in buttered pan. Top with cracker crumbs and top with remaining butter.
Bake 30 minutes uncovered at 350\u00b0.
Serves 7.