Squash And Egg Casserole

Name: Squash And Egg Casserole
Ingredients: 1 lb. yellow squash, thinly sliced; 2 medium onions, thinly sliced; Thick White Sauce (recipe follows); 6 hard-cooked eggs, finely chopped; 1/2 c. soft breadcrumbs; 2 Tbsp. melted butter or margarine; parsley (optional)

7 ingredients

7 steps

Ingredients

1 lb. yellow squash, thinly sliced
2 medium onions, thinly sliced
Thick White Sauce (recipe follows)
6 hard-cooked eggs, finely chopped
1/2 c. soft breadcrumbs
2 Tbsp. melted butter or margarine
parsley (optional)

Directions

1

Cook squash and onion in a small amount of boiling water until tender (about 8 to 10 minutes); drain.
2

Combine squash, onion, Thick White Sauce and eggs; stir well.
3

Spoon into a lightly greased deep 2 1/2-quart casserole dish.
4

Combine breadcrumbs and butter; sprinkle over casserole.
5

Bake at 350° for 20 to 25 minutes, or until hot and bubbly.
6

Garnish with parsley, if desired.
7

Yield: 8 servings.