Squash Souffle Recipe

Ingredients

2 pounds sliced yellow summer squash

1 medium onion, chopped

1 teaspoon salt

1 cup milk

2 eggs, lightly beaten

3 tablespoons melted butter

3 tablespoons flour

8 ounces cheddar cheese, grated

seasoned salt and pepper, to taste

buttered bread crumbs

Directions

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