Ingredients:
2 pounds sliced yellow summer squash
1 medium onion, chopped
1 teaspoon salt
1 cup milk
2 eggs, lightly beaten
3 tablespoons melted butter
3 tablespoons flour
8 ounces cheddar cheese, grated
seasoned salt and pepper, to taste
buttered bread crumbs
Directions: Combine squash, onion and salt in a large saucepan;
cover with water and simmer until vegetables are tender, about 15 to 20 minutes.
Drain and mash well. Stir in milk, eggs, melted butter, flour and cheese. Add
salt and pepper to taste. Preheat oven to 350°. Bake in a buttered 1 1/2-quart
casserole for about 30 minutes. Top with buttered bread crumbs and bake for
about 10 minutes longer. ~ Chef ~
