SQUASH SOUFFLE

Squash Souffle image

Provided by Sharon Murray

Time 30m

Number Of Ingredients 10

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2-3 lb yellow squash
1 medium onion
1 tsp salt
1 tsp sugar
3 Tbsp melted butter or margarine
3 Tbsp all-purpose flour
2 eggs, slightly beaten
1 c milk
2 c grated or shredded cheddar cheese
buttered bread crumbs

Steps:

1. Preheat oven to 350. Slice the squash and dice the onion. Combine with salt and sugar with enough water to just cover. Bring to a boil, then lower heat and simmer for 20 minutes.
2. Drain well, and return to pot.
3. Mash with a potato masher. (Drain again if needed)
4. Add eggs, butter, flour milk and cheese. Mix until cheese is melted and everything is well blended.
5. Pour into casserole dish and bake for 30 - 45 minutes.
6. After baking, take out of oven and top with buttered bread crumbs (I'm sure crackers would work as well), and bake 10 minutes more, or until bread crumbs are golden.