Yield: 6 Servings
|2½ \N||-(up to)|
|3½ pounds||Yellow squash; sliced|
|1 medium||Onion; chopped|
|½ pounds||Cheddar cheese; grated|
|4 tablespoons||Butter or margarine|
|\N \N||Beau Monde seasoning or Accent to taste|
|2 \N||Eggs; beaten|
|\N \N||Buttered bread crumbs|
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 375ø 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .