Nadine's Summer Squash
Casserole
Serves 8
Ingredients:
6 Large yellow summer squash
(Sliced 1/4 to 1/2 inch thick)
1/2 cup finely chopped onion
2 cups Cheddar Cheese
(shredded)
12 oz Evaporated milk
4 Large eggs
2 cups Seasoned Cruotons or
Stuffing (crushed)
Non-Stick Cooking Spray
Instructions:
- Boil squash until it just becomes soft.
- Spray bottom and sides of glass 10 x 15 baking pan with the non-stick cooking spray.
- Place 1 layer of the yellow squash in the bottom of the pan.
- sprinkle 1/2 of the onion, crumbs and cheese over this layer.
- Place a second layer of the yellow squash over the first.
- Sprinkle remaining onion, crumbs and cheese over the top.
- Whip together eggs and evaporated milk.
- Pour milk and egg mixture evenly over the top of the casserole.
- Bake uncovered at 350 for 35 minutes. (You'll know it's done when you can stick a fork in the middle of the casserole and it comes out clean.)
- Let cool for about 5 minutes prior to serving.
