Squash and Egg Casserole
|Yellow squash||2 Pound, thinly sliced|
|Onions||2 Medium, thinly sliced|
|Thick white sauce||1 Tablespoon|
|Hard-cooked eggs||6 , finely chopped|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Melted butter/Margarine||2 Tablespoon|
1.In a pan, boil water and put squash and onion in it and cook until tender.
2.Once done, strain the water.
Preheat theoven at 350 degrees.
3.In a large bowl, mix squash with onion, white sauce and eggs and blend well.
4.Take a 21/2 quart casserole, grease it and pour the batter in it.
5.Put a mixture of breadcrumbs and butter in the dish.
6.Keep the dish for baking for 20- 25 minutes.