Squash Souffle

Directions

1. 1
   Combine squash, onion, salt and sugar.
2. 2
   Simmer with small amount of water for 20 minutes.
3. 3
   Drain well and mash with potato masher.
4. 4
   Add eggs, melted butter, flour, milk and cheese.
5. 5
   Add seasoned salt to taste.
6. 6
   Bake in buttered 1 1/2-quart casserole for 30 minutes.
7. 7
   Top with buttered crumbs.
8. 8
   Bake 10 minutes longer.
9. 9
   Bake uncovered.
10. 10
    This can be stored in refrigerator unbaked for 2 or 3 days.
11. 11
    Freezes well unbaked.
12. 12
    Serves 10 to 12.