Squash-Cheese Casserole

Directions

1. 1
   Cook squash cut in 1-inch pieces in boiling salted water to 1/3 depth of squash until barely tender, approximately 8 minutes, stirring once so as to cook evenly.
2. 2
   Drain thoroughly.
3. 3
   Can use well-drained leftover squash.
4. 4
   Measure squash.
5. 5
   Grate half as much cheese as squash.
6. 6
   Make 1/2 as much medium white sauce as squash, using 2 tablespoons butter, 2 tablespoons flour and 1 cup milk as proportions.
7. 7
   Place layer of squash in greased casserole, half of cheese, half of sauce.
8. 8
   Add rest of squash, rest of sauce and rest of cheese.
9. 9
   Crumble Ritz crackers to cover cheese, dot with butter and bake at 350° (20 to 30 minutes) until crumbs are golden brown and casserole bubbles.