Ingredients
2lbs. yellow squash
2 eggs
3 T butter
1/2 c parm
1 med onion, chopped
1 can cream of mushroom soup
3/4 c bread crumbs
Preparation
Cut squash into 1 inch pieces, add a little water and cook over low heat until soft. Mash well with a fork. Add onion, eggs, and soup and stir. Top with buttered bread crumbs and sprinkle with cheese. Pour into buttered casserole dish. Bake at 350 degrees for 30 minutes until lightly browned.
