Janette'S Summer Squash Casserole - cooking recipe

Ingredients

8 c. yellow (summer) squash, sliced
1 c. green onions with tops, sliced
1 1/2 c. water
3 eggs, slightly beaten
1/4 c. + 1 Tbsp. butter
1/2 c. evaporated milk
1 1/2 c. saltine crackers, coarsely crushed
salt (to taste)
pepper (to taste)
paprika (optional)

Preparation

Put squash, green onions, and water in sauce pan.
Bring to a boil and cook until tender, stirring occasionally.
Drain.
Stir eggs into hot mixture.
Stir in 1/4-cup butter (remainder to be used later), milk, 1 cup crackers (remainder to be used later), salt and pepper.
Pour mixture into a lightly greased 8x8-inch baking dish.