| 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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