Squash casserole #4
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | -(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 | ||
Directions
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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