Cheese & Squash Souffle

Serves 6

2 lbs. yellow squash, sliced
1 medium onion, chopped
1 tsp. salt
1 c. milk
2 eggs, lightly beaten
3 T. melted butter
3 T. flour
8 oz. Sharp cheddar cheese, grated
salt & pepper to taste
2 slices of bread

Preheat oven 350 degrees.
Combine yellow squash, onion, and salt in a large pan, cover with water, and simmer until tender (approximately 20-30 minutes). Drain and mash well with a potato masher. Stir in milk, eggs, melted butter, flour, salt & pepper to preference, and cheese. Nota bene: shaking milk and flour together in a lidded jar or cup helps with potential flour lumps in the soufflé. Mix well.
Pour into an oiled 1-2 quart casserole dish. Bake in preheated oven for 30 minutes. Toast 2 slices of bread. Then cut into tiny squares. Remove souffle from oven, sprinkle bread squares atop souffle and bake for 15 minutes more.

Sarah Kohrs
Mt. Jackson