Summer Squash Casserole

This is a simple side dish submitted by Mary Doezema Cooper.   Kid friendly, comfort food.

2 cups cooked squash (3-5 squash, preferably yellow)
1 small onion, chopped
1 cup milk
2 tablespoons butter
2 eggs
1 teaspoon salt
1/4 lb. cheddar cheese, grated
1 cup bread crumbs (top with)

Boil squash in water with chopped onion.  Drain. Mash. Drain again if necessary.
Heat milk.  Melt butter in hot milk.  Add squash and all other ingredients except the bread crumbs.  Pour into greased baking dish.  Top with bread crumbs.  Bake at 350 for 30 minutes.
Notes:  Instead of bread crumbs, I use Dutch Rusk, crushed and mixed with 1-2 tablespoons melted butter.


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