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SQUASH CASSEROLE I 
3 lb. sliced yellow squash
2 sm. onions, sliced
3 beaten eggs
1 c. grated Cheddar cheese
1 pkg. dry Ranch dressing
1 c. mayonnaise
12 crushed saltine crackers
1 c. buttered bread crumbs

Cook squash and onions in salted water until tender, drain well and mash. Add other ingredients, mix well. Pour into a 2-quart casserole dish and top with bread crumbs. Bake at 325 degrees for 15-20 minutes or until light brown.

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