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Title: Squash Casserole
Categories: Casseroles
Yield: 1 Casserole

2 c Yellow crookneck squash;
-sliced
1 c Parmesan cheese; grated
1 c Dry cornbread stuffing
-crumbs
1 c Milk
1 sm Onion; minced
1 tb Butter; softened
2 Eggs; lightly beaten
1/2 ts Salt
1/4 ts Pepper

This is another recipe I came up with after tasting this as a
side-dish at a "Southern" restaurant many years ago. It's not an
exact replica but the flavour is spot on. Tis the season for summer
squash, at least where I live. :)

Steam the squash until just tender. Combine with remaining
ingredients. Place in a 1-1/2 qt casserole dish. Bake at 350°F for 1
hour until set.

Note: If using prepared leftover (moist) cornbread stuffing, cut the
liquid slightly.

Recipe by Jill McQuown <j_mcquown@comcast.net>

Recipe FROM: <news:u7477d$3o2t1$1@dont-email.me>,
<news:rec.food.cooking:1467132>

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