| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Casserole | 6 | Servings | |
INGREDIENTS
| 2 1/2 | -(up to) | |
| 3 1/2 | lb | Yellow squash; sliced |
| 1 | md | Onion; chopped |
| 1 | ts | Salt |
| 1 1/2 | tb | Sugar |
| 1/2 | lb | Cheddar cheese; grated |
| 4 | tb | Butter or margarine |
| 3 | tb | Flour |
| 1/4 | ts | Pepper |
| Beau Monde seasoning or Accent to taste | ||
| 2 | Eggs; beaten | |
| 1 | c | Milk |
| Buttered bread crumbs |
INSTRUCTIONS
Boil squash and onion until tender in a covered pan containing 1 inch water, salt and sugar. Drain well and mash. Combine with remaining ingredients, except bread crumbs. Place in a buttered casserole and top with bread crumbs. Bake at 375° for 25 minutes or until edges are puffy and brown. This is best when made ahead and refrigerated a few hours or overnight until baking time. Yield: 6 to 8 servings. NANCY JENNINGS (MRS. BOO) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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