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Squash Casserole
Donna Smith
Ingredients
5 pounds yellow squash
2 eggs, lightly beaten
1 cup fresh, soft breadcrumbs
1 stick of butter
1/4 cup sugar
1 small onion, finely chopped
Salt and pepper, to taste
Directions
Cut the squash into pieces and cook in boiling water until tender. Remove, drain very well, and coarsely mash. Add the eggs, breadcrumbs, onions, butter, sugar, salt and pepper and mix well. Pour into a 3-quart lightly greased casserole. Bake at 350 degrees F until lightly browned, about 20 to 25 minutes.