Summer Squash Bake
|Summer squash||1 1⁄2 Pound, cut into 1/4 inch slices|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|All purpose flour||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Onion||1 Teaspoon, grated|
|Seasoned bread crumbs||1⁄3 Cup (5.33 tbs), dry|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Parsley flakes||2 Teaspoon, dried|
Combine squash and butter in 1 1/2-quart casserole.
Microwave at High for 14 to 18 minutes, or until squash is very tender, stirring once.
Let stand, covered, for 5 minutes.
Blend evaporated milk, eggs, flour, baking powder, onion, salt, sugar and pepper in 2-cup measure.
Stir into mashed squash.
Reduce power to 70% (Medium High).
Microwave, uncovered, for 6 to 8 minutes, or until set, stirring twice.
Place butter in small mixing bowl.
Microwave at High for 45 seconds to 1 minute, or until butter melts.
Stir in remaining topping ingredients until moistened.
Sprinkle evenly over squash mixture.
Microwave at 70% (Medium High) for 3 minutes.