Yellow Squash Casserole - Picadilly Cafeteria - cooking recipe

Ingredients

3 -4 cups yellow squash, cooked and drained
1 tablespoon sugar
2 eggs, beaten
1 teaspoon salt
1 cup evaporated milk
1/2 cup margarine
1/2 teaspoon celery seed
1/2 teaspoon pepper
2 cups Ritz crackers (rolled in zip lok bag for crumbs)
1 cup grated cheddar cheese
1/4 cup bell pepper, chopped
3/4 cup onion, chopped

Preparation

Saute onion and bell pepper in butter.
(You can use 2 tsp butter and enough water to saute for a lower fat version) add squash and cook until heated through.
Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
Pour into a greased casserole.
Top with cheese and the remaining cracker crumbs.
Bake at 375\u00b0F.