Yellow Summer Squash Casserole

Yellow Summer Squash Casserole
4 servings
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3 pounds small yellow squash
2 eggs
1/2 cup chopped onion
1 tablespoon sugar
1/2 teaspoon black pepper
1 teaspoon salt
1 stick melted butter
1/2 cup cracker meal or breadcrumbs

Cut up the squash and boil until tender.  Drain and mash.  Add all ingredients except the butter and cracker meal or crumbs.

Pour the mixture into baking dish, then spread the melted butter over top and sprinkle with cracker meal or crumbs.  Bake in 375 degree F oven for 1 hour or until brown on top.