Recipe: Squash Souffle (squash casserole) from OK Cafe (quantity recipe)

SQUASH SOUFFLE FROM OK CAFE
(squash casserole)

66 lbs yellow squash, sliced, steamed and cooled
2 quarts green onions, sliced 1/4-inch
1/2 lb butter
2 gallons mayonnaise
1/2 cup salt
1/2 cup ground black pepper
(2) bags (5 lb each) mild cheddar cheese, whole
2 quarts plus 2 cups eggs, pushed through China Cap

1. Place the cooked and cooled yellow squash into a large lean.

2. Saute the green onions in butter for 3-4 minutes or until tender. Refrigerate to cool completely.

3. Add the cooked and cooled green onions, mayonnaise, salt, pepper, cheddar cheese, and eggs to the lexan containg the yellow squash. Mix thouroughly to fully combine the squash with the wet mixture.

4. Place into 5 gallon pails. Label, date, and refrigerate immediately.

Squash Souffle Yield: 6 1/2 gallons
Work Time: 25 minutes
Shelf Life: 3 Days