2 pounds fresh sliced squash--this was two large squash from the garden
2 Tablespoons Butter, melted--that's Blue Bonnet Margarine for me
1/2 chopped onion--there are no onions here but I did use a small amount of minced onions
1 sleeve Ritz Crackers, crumbled and divided -- You can't mess with a good thing
1 1/2 cups shredded Cheddar Cheese--a staple in my fridge
2 ounces of diced pimentos--left these out since there are no pimentos on the Ponderosa
2 whole eggs, beaten--eggs are always good
4 slices of cooked bacon, crumbled or bacon bits--I only had microwave bacon
Dash of salt and pepper
Preparing Ponderosa Squash Casserole
Combine squash and water to cover in a medium saucepan. Bring to boil. Cover, reduce heat and simmer 10 minutes or until squash is tender. Set aside. Saute onion in better until tender. Combine onion, squash, 3/4 cup cracker crumbs, cheese and remaining 5 ingredients.
Spoon mixture into a lightly greased 2 quart baking dish. Bake uncovered at 350 degrees for 45 minutes.
We liked the squash casserole and it would be a good dish for a potluck. It's too much for just two and you make a lot of dirty dishes just getting the ingredients ready--a pot for boiling squash, a skillet to saute the butter and onions, a bowl for the crumbled crackers, a plate for the bacon, not to mention the measuring cups and spoons. I had a sink full of dishes by the time the casserole was ready for the oven!
It doesn't have much color or look real pretty, but it was tasty with green beans, corn and mashed potatoes!