| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Squash, yellow summer squash |
| 1 |
c |
Dry bread crumbs |
| 2/3 |
c |
Mild cheddar cheese, grated |
| 2 |
tb |
Sugar |
| 2 |
|
Eggs, beaten |
| 2 |
tb |
Margarine |
| 1/2 |
ts |
Onion salt |
INSTRUCTIONS
Cook squash in just a little bit of water until tender. Drain and mash.
Measure 2 cups and mix with remaining ingredients except cheese. Pour into
buttered 1 quart casserole and top with grated cheese. Dot with butter.
Bake for 30 minutes at 350 degrees. Randy Rigg
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