Tags

  • 2 pounds sliced yellow summer squash
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 3 tablespoons melted butter
  • 3 tablespoons flour
  • 8 ounces cheddar cheese, grated
  • seasoned salt and pepper, to taste
  • buttered bread crumbs
Preheat oven to 350°. Combine squash, onion, and salt in a large saucepan; cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain and mash just a bit with a fork. Stir in milk, eggs, melted butter, flour and cheese. Add salt and pepper to taste. Bake in a buttered 1 1/2-quart casserole for about 30 minutes. Top with buttered bread crumbs and bake for about 10 minutes longer.

 

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