Zucchini Custard Casserole - cooking recipe

Ingredients

zucchini squash
1 onion
Tillamook cheese, 1/2-inch diced
1/3 to 1/2 cube margarine
1/2 tube crackers, crumbled
2 eggs, break in and stir
milk
grated Parmesan cheese

Preparation

Boil squash and onion together until tender.
Drain out all juices. In same kettle return drained zucchini and stir in cheese, margarine, crumbled crackers and eggs.
Add milk until it looks like heavy paste.
Pour into greased casserole or pan.
Sprinkle with Parmesan cheese on top.
Bake at 350\u00b0 for 1/2 hour.
Good served hot or cold or warmed over.
Will freeze.