Yellow Squash Supreme

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.


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