Squash Souffle
Recipe Submitted by the Hastings House B&B
1 1/2 lb. yellow squash
1 TBS. sugar
8 oz. sour cream
1 can cream of chicken soup (undiluted)
2 TBS. finely chopped onion
sm. jar of chopped pimentos, drained
1 sleeve of Ritz crackers crushed
1 stick of butter
Cook squash with salt, white pepper & sugar. Drain. Add sour cream, soup, onion & pimentos.
Melt butter; add crushed crackers. Spray pie plate with cooking spray.
Line with about half of crackers, put squash mixture in & sprinkle remainder of crackers on top. Bake 30 min. at 350 degrees.