CLAUDIA'S SQUASH CASSEROLE

2 lbs acorn squash
2 small onions minced
2 Tbsp butter, melted
1 1/2 c (6 oz) cheddar cheese
1 1/4 c round buttery cracker crumbs, divided
1/4 tsp salt
1/4 tsp pepper
4 slices bacon crumbled
4 large eggs, lightly beaten

boil squash and mash (just cut it up and boil it skin and all and then scoop out the squash). Saute onion in butter. Combine squash, onion, cheese, 3/4 c crackers, salt, pepper, bacon and eggs. Stir well. Spoon into 2 qt casserole dish, spring with 1/2 cups crackers on top. Bake 40-45 min at 350. 6 servings.

CAROLS EGGS PORTUGUESE

1 LB Bob Evan's bulk sausage
6-8 slices white bread, torn up
3/4 lb shredded Cheddar Cheese
4 eggs
2 1/2 cups milk
3/4 tsp brown mustard
1 can mushroom soup
1/2 cup dry vermouth or white wine

Beat together milk, eggs, and mustard. Layer bread in bottom of baking dish. Add cheese, then sausage. Pour egg mixture over all, then spread soup over top of casserole. Pour in vermouth.

Bake at 350 until brown and bubbly. Let sit 10 min before serving. Broccoli can be substituted for sausage.