Squash Or Eggplant Casserole - cooking recipe

Ingredients

1 1/2 lb. (2 c.) cooked yellow squash or eggplant or 1 large or 2 small, peeled and sliced
1 1/2 c. grated sharp cheese
1 1/2 c. Ritz cracker crumbs
1 1/2 c. milk
1 tsp. salt
1/2 tsp. pepper
1 stick oleo

Preparation

Cook squash or eggplant until mushy and drain.
Add all other ingredients, reserving 1/2 cup cheese, crumbs and small amount of oleo.
Mix well.
Pour into buttered baking dish.
Sprinkle with reserved cheese, crumbs and oleo.
Bake at 325\u00b0 to 350\u00b0 for 25 to 30 minutes until bubbly and well set and slightly brown.