Yellow Squash Casserole

A fragrant buttery dish, reminiscent of a corn casserole. No one will guess it contains squash! It freezes well, so it is a great way to utilize surplus squash from the garden. From The Black-Eyed Pea restaurant.

5 pounds medium sized yellow squash
4 ounces butter
2 eggs, beaten
1 cup bread crumbs, plus some for topping
2 tablespoons chopped onion
1/4 cup sugar
salt to taste
dash pepper

Preheat oven to 350 degrees.

Cut tips off squash and cut each into 3-4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender, about 20 minutes. Drain in colander, return to pan with butter and mash until mostly smooth.

Add eggs, bread crumbs, onion, sugar, salt, and pepper. Turn into greased 3 quart casserole. Sprinkle with a light layer of bread crumbs.

Bake at 350° for 25 minutes or until lightly browned.

Yield: 12 - 16 servings