Squash casserole #4

Yield: 6 Servings

Measure Ingredient
-(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
Beau Monde seasoning or Accent to taste
2 Eggs; beaten
1 cup Milk
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, .

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