Squash-Zucchini Casserole

Directions

1. 1
   Wash and cut squash and zucchini into 1/2-inch slices.
2. 2
   Simmer in water for 10 minutes; drain well.
3. 3
   Combine in bowl the squash and zucchini, butter, 1/2 cup cheese, onion, salt, pepper, garlic powder and 1/2 milk; mix well.
4. 4
   Slowly add eggs and fold into the mixture.
5. 5
   Pour mixture into a well-greased medium casserole dish; sprinkle remaining cheese evenly on top.
6. 6
   Drizzle remaining milk evenly; let casserole rest in refrigerator for 20 minutes. Sprinkle bread crumbs and paprika just before baking.
7. 7
   Bake at 325° for 30 minutes.
8. 8
   Yields 6 to 8 servings.