Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Yellow squash, small, sliced |
1 large | Onion, chopped |
2 \N | Stalks celery, chopped |
¾ cup | Water |
¼ cup | Milk |
2 larges | Eggs, lightly beaten |
1 teaspoon | Salt |
½ teaspoon | Pepper |
1 cup | Soft breadcrumbs |
2 tablespoons | Butter or margarine, melted |
Combine the first four ingredients in a saucepan; bring to a boil over medium-high heat. Reduce the heat, cover, and simmer 10 minutes or until squash is tender; drain. Mash the squash; stir in the milk, eggs, salt and pepper. Spoon the squash mixture into a greased 2-quart casserole dish.
Combine the breadcrumbs and butter, sprinkle over the top of the squash mixture.
Bake at 350øF for about 30 minutes or until thoroughly heated.
** Progressive Farmer -- April 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-15-95