Squash Souffle
2 lbs. yellow squash 2 eggs, silghtly beaten 1 grated onion 2 cups thick white sauce 1/2 lb. grated sharp Cheddar cheese salt and pepper White Sauce 6 Tbsp. butter 6 Tbsp. flour 2 cups milk 1/2 tsp. salt Slice squash. Cook squash until tender in a small amount of water. Drain. Mash to a fine pulp. Add beaten eggs, grated cheese and white sauce. Put in greased casserole and top with bread crumbs. Bake at 350 degrees until bread crumbs are brown. Serves 8. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
