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Squash Casserole

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


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 375 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.




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