Yield: 3 servings
|2 cups||Squash, yellow summer squash|
|1 cup||Dry bread crumbs|
|⅔ cup||Mild cheddar cheese, grated|
|2 \N||Eggs, beaten|
|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.
Submitted By RANDY RIGG On 12-14-95