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Squash Casserole #4



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Squash Casserole #4

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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 375ΓΈ 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)

Ingredients:

2 1/2 -(up to)
3 1/2 lb Yellow squash; sliced
1 md Onion; chopped
1 ts Salt
1 1/2 tb Sugar
1/2 lb Cheddar cheese; grated
4 tb Butter or margarine
3 tb Flour
1/4 ts Pepper
Beau Monde seasoning or
-Accent to taste
2 Eggs; beaten
1 c Milk
Buttered bread crumbs

Serves:

6 Servings
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