4 c. chopped mix of yellow squash/zucchini squash
2 medium onions, chopped
1 (10.75 oz.) can condensed cream of mushroom soup
2 c. shredded sharp Cheddar cheese
2 eggs, beaten
1 ½ c. seasoned croutons
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2-quart lightly buttered casserole dish. In a medium bowl, combine soup, cheese and eggs. Mix well and pour into a dish with squash. Bake in oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
Sonja McFarland May