We used to grow yellow squash in our backyard (zucchini too) and they were lovely, large gourds. Yellow squash when it is immature lacks flavor, and when overripe has a bitter taste, but when just right, is delicious. It is the type of food that can accommodate many other flavors in a dish and not lose itself. While I don’t think of casserole when I think of yellow squash, this one sounds interesting and may be worth trying one day.

Yellow Squash Supreme

350 – 30 minutes

2 cups yellow squash

1 onion chopped

1 cup sharp cheese

1/2 cup Parmesan cheese

2 eggs

2 slices white bread (cubed)

1/2 cup milk

Cook squash & onion until soft. Grease 2 quart casserole dish. All the ingredients are mixed together and poured into dish. Top with seasoned bread crumbs and sprinkle with a bit of Parmesan cheese.