Mary Ann's Yellow Squash
2 pounds sliced yellow summer squash
medium onion, chopped
1 teaspoon salt
1 cup milk
2 eggs, lightly beaten
3 tablespoons melted butter
3 tablespoons flour
8 ounces cheddar cheese,
seasoned salt and pepper, to taste
buttered bread crumbs
Combine squash, onion, and salt in a large saucepan; cover with
water and simmer until vegetables are tender, about 15 to 20 minutes. Drain;
mash well. Add 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 at 350F.
Top with crumbs and bake for about 10 more minutes.