Yield: 3 servings
Measure | Ingredient |
---|---|
2 cups | Squash, yellow summer squash |
1 cup | Dry bread crumbs |
⅔ cup | Mild cheddar cheese, grated |
2 tablespoons | Sugar |
2 \N | Eggs, beaten |
2 tablespoons | Margarine |
½ teaspoon | Onion salt |
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
Submitted By RANDY RIGG On 12-14-95