Summer Squash Casserole #1
1.5 pounds yellow and green summer squash, sliced
1/4 cup chopped onion
1/4 cup butter
3 eggs, beaten
1 cup milk
1/2 cup grated Parmesan
Simmer the squash and onion until soft (10 minutes or so) then drain. Cut the butter up and mix it with the squash, then add the milk and Parmesan and stir, then stir in the beaten eggs. Pour this into a casserole dish and bake at 350 for 40 minutes.
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