Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2½ \N | -(up to) |
| 3½ pounds | Yellow squash; sliced |
| 1 medium | Onion; chopped |
| 1 teaspoon | Salt |
| 1½ tablespoon | Sugar |
| ½ pounds | Cheddar cheese; grated |
| 4 tablespoons | Butter or margarine |
| 3 tablespoons | Flour |
| ¼ teaspoon | Pepper |
| \N \N | Beau Monde seasoning or Accent to taste |
| 2 \N | Eggs; beaten |
| 1 cup | Milk |
| \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, .