Tracy's restaurant's squash casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Yellow squash; sliced thinly |
| 1 | Stick butter or margarine | |
| 1½ | cup | Onion; coarsely chopped |
| 2 | cups | Milk |
| 2½ | cup | Cheddar cheese; shreaded |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Black pepper |
| 4 | Eggs | |
| 2½ | cup | Fresh bread crumbs; (up to 3) |
| Parmesan cheese if desired | ||
Directions
Place thinly cut squash into boiler and cover with water. Boil until tender. Saute onion in butter/margarine until soft. Drain squash when done and place in a mixing bowl. Add onion and butter/margarine. Add remaining ingredients (except bread crumbs) and mix throughly. Place in a casserole dish and top with the bread crumbs. Sprinkle with Parmesan cheese if desired. Bake at 350F for 35-45 minutes or until bread crumbs have browned.
Serves 8-10.
Posted to FOODWINE Digest by Judy Miller <ISTS009@...> on Feb 4, 1998
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