Squash And Cheese Casserole
|Zucchini squash||6 , sliced thin to medium|
|Bread crumbs||1 1⁄2 Cup (24 tbs)|
|Green onions||5 , chopped|
|Eggs||2 , beaten|
|Vegetable seasoning||1⁄2 Teaspoon (Spice Islands, Brand)|
|Yellow squash||6 , sliced thin to medium|
|Grated cheese||2 Cup (32 tbs)|
|Butter stick||2 Ounce (1/2 Stick)|
|Milk||1⁄2 Cup (8 tbs)|
|Herb pepper||1⁄2 Teaspoon (Spice Islands, Brand)|
Wash squash and tip off ends.
Slice into saucepan.
Let sit an hour or two or until it sweats lots of moisture.
Cook squash and green onion in its own juices and butter until soft.
Pour cooked squash and green onions into buttered 3-quart casserole.
Add 1 cup bread crumbs, grated cheese, beaten eggs, milk and both seasonings.
Mix together well; top with remaining 1/2 cup bread crumbs.
Bake at 350° for 30 to 45 minutes or until bubbly.